A warming and aromatic Thai-inspired soup featuring tender sweet potatoes in a rich coconut curry broth, topped with crunchy peanuts and fresh cilantro for the perfect balance of flavors and textures.
Recipe Details
Ingredients
- 30ml coconut oil
- 1 large yellow onion, diced
- 5cm piece fresh ginger, minced
- 4 cloves garlic cloves, minced
- 45ml red curry paste
- 900g sweet potatoes, peeled and cubed
- 800ml (2 cans) full-fat coconut milk
- 480ml vegetable broth
- 2 tbsp fish sauce (or soy sauce for vegetarian)
- 2 tbsp brown sugar
- 45ml fresh lime juice
- 1 tsp fresh lime zest
- 1 medium red bell pepper, diced
- 100g baby spinach leaves
- 1 tsp kosher salt
- 75g roasted peanuts, roughly chopped
- 60g fresh cilantro, chopped
- 3 stalks green onions, sliced
- 1 lime lime, cut into wedges
- 30g toasted coconut flakes (optional)
Instructions
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Heat 30ml coconut oil in a large pot or Dutch oven over medium heat. Add 1 large yellow onion and cook for 5-6 minutes until softened and translucent.
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Add 5cm piece fresh ginger and 4 cloves garlic cloves, cooking for 1 minute until fragrant. Stir in 45ml red curry paste and cook for another minute, stirring constantly.
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Add 900g sweet potatoes, 800ml (2 cans) full-fat coconut milk, 480ml vegetable broth, 2 tbsp fish sauce (or soy sauce for vegetarian), and 2 tbsp brown sugar. Bring to a boil, then reduce heat and simmer for 15-18 minutes until sweet potatoes are tender.
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Add 1 medium red bell pepper and continue cooking for 5 minutes until peppers are crisp-tender.
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Stir in 100g baby spinach leaves and cook until wilted, about 2 minutes. Remove from heat and stir in 45ml fresh lime juice and 1 tsp fresh lime zest.
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Taste and adjust seasoning with 1 tsp kosher salt, additional lime juice, or brown sugar as needed. The soup should have a balance of sweet, salty, and tangy flavors.
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Ladle soup into bowls and garnish with 75g roasted peanuts, 60g fresh cilantro, 3 stalks green onions, and 30g toasted coconut flakes (optional) if using.
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Serve immediately with 1 lime lime on the side for additional brightness.
Tips
Curry Paste Quality: Use a good quality red curry paste for the best flavor. Thai Kitchen and Mae Ploy are reliable brands found in most grocery stores.
Sweet Potato Consistency: For a smoother soup, use an immersion blender to partially puree the soup after the sweet potatoes are tender, leaving some chunks for texture.
Coconut Milk: Always use full-fat coconut milk for richness. Shake the cans well before opening as the cream often separates from the liquid.
Spice Level: Adjust heat by adding more or less curry paste. Start with 2 tablespoons if you prefer milder flavors, or add sliced Thai chilies for extra heat.
Vegetarian Option: Replace fish sauce with soy sauce or tamari for a completely vegetarian version. Add an extra pinch of salt if needed.
Make-Ahead Storage: This soup keeps well for 3-4 days in the refrigerator and actually improves in flavor. Add fresh garnishes when serving.
Protein Additions: Add cooked shrimp, chicken, or tofu during the last few minutes of cooking for a more substantial meal.
Serving Suggestions: Serve with jasmine rice, naan bread, or crusty bread for dipping. A side of quick pickled vegetables complements the rich, creamy soup beautifully.