Thai Sweet Potato Soup

Thai Sweet Potato Soup


2 teaspoons canola oil

1 brown onion

3 teaspoons red curry paste

750g sweet potato, peeled, coarsely chopped

2 teaspoons lemongrass paste

1 teaspoon salt

1 teaspoon brown sugar

2 cups (500ml) soy milk

½ cup (125ml) light coconut milk

1 tablespoon sesame seeds

Coriander sprigs, to serve


  1. Heat the oil in a large saucepan over medium heat.
  2. Add the onion and cook, stirring, for 5 mins or until onions soften.
  3. Add the curry paste. Cook, stirring, for 1 min or until aromatic.
  4. Add the sweet potato, lemongrass and 1 ½ cups water and bring to the boil.
  5. Reduce heat to low and simmer, covered for 15 mins or until the sweet potato is tender.
  6. Add the salt, sugar, soy milk and coconut milk.
  7. Take off the heat and set aside to cool slightly.
  8. Blend or process the soup in batches, until smooth.
  9. Return the soup to the saucepan and stir over low heat until heated through (do not boil).
  10. Ladle among serving bowls and sprinkle sesame seeds and coriander over the top. Season and serve.   



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Midwest Foods Dubbo