Thai Coconut Curry Soup

Updated: Oct 18, 2021

Looking for another way to incorporate your fall harvest of sweet potatoes? Dice up your spuds and cozy up with this spicy and satisfying soup. Spice is controllable and the soup can easily be modified to vegetarian or vegan by using vegetable broth and subbing with tofu.

Methods Add in mushrooms or spinach, or some water chestnuts for crunch.

Storage You can start this soup a day ahead of time and freeze to enjoy throughout the winter.

Noodles If you're anti-noodle, you can sub shredded carrots with spiralized carrots or add in bean sprouts.


  • 2T coconut or vegetable oil

  • 1 shallot or ½ onion (yellow or red) - finely diced

  • 3 garlic cloves

  • 2 T minced lemongrass (about 3 stalks)

  • 2" piece of fresh ginger, sliced (or 2 tsp ground ginger)

  • 2 heaping Tbsp of yellow or red curry paste

  • 1 teaspoon hot chili paste (such as sambal oelek) - omit if too spicy.

  • 2 cans of unsweetened coconut milk

  • 5 cups chicken or vegetable broth

  • 2 ½ T fish sauce

  • 2 tsp sugar

  • 3 cups snow peas

  • 1 cup shredded carrots

  • 2 cups cubed sweet potato

  • 1 lb dried rice noodles

  • ½ shredded rotisserie chicken

  • ½ cup thinly sliced red onion and green onion

  • ¼ cup cilantro

  • 2 jalapeno chilies, thinly sliced

  • 1 lime wedge

  1. Step 1 can be made a day ahead. Simply cool, cover and refrigerate. Heat oil in large heavy saucepan or stockpot over medium heat. Add shallots, garlic, lemongrass and ginger and stir until fragrant; about 1 minute. Reduce heat to medium-low, add curry paste and chili paste. Add 1/2 cup coconut milk and stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil.

  2. Heat your oven to 425

  3. Cube sweet potatoes, trim pea pods and shred carrots. Place a pot of boiling water on the stove. Once boiling, toss in pea pods for about 20 seconds until they turn bright green; strain and immediately rinse with cold water. Repeat with sweet potatoes, cooking sweet potatoes for approximately 7 minutes. Repeat with noodles - cook until they are just tender and still firm; drain and rinse under cold water.

  4. Return broth to a simmer; add chicken, sweet potatoes, peas, carrots, and noodles.

  5. Divide among bowls and garnish with red and green onions, cilantro and jalapenos. Spritz with lime and garnish with lime wedge.

  6. ENJOY!

Eat UP!



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