Thai Sweet Potato, Coconut Curry Soup

Vegan Thai Sweet Potato, Coconut Curry Soup

This Thai red curry soup is my new FAVE! I love how well Thai flavours and sweet potato go together, and love how pretty the soup looks with spiralized sweet potato 🙂

I made my own Thai red curry paste, and if you have a food processor I really recommend you give it a go too, however you can substitute for shop bought paste, if you prefer.

Thai Red Curry Paste

Vegan Thai Red Curry Soup - Stac

To make the Thai red curry paste:

Makes 9 tbsps:

4-5 red & green chillies
140g shallots, chopped
1 tbsp fresh lemongrass, thinly sliced
5 garlic cloves, peeled and chopped
3 thin slices fresh ginger
Handful fresh coriander
Zest from one lime
½ tsp ground pepper
½ tsp ground cumin
2 tbsp paprika
5 tbsp water

To make the soup: (Serves 2)

1 tbsp olive oil
1 tbsp fresh lemon grass
1 red onion
1 tsp grated ginger
4 cloves of garlic
3.5 cups vegetable broth
3 tbsp thai red curry paste
1 can full fat coconut milk
Juice from 1 lime
2 sweet potatoes
Salt & pepper
Fresh basil
Fresh coriander


  1. Start by making the Thai red curry paste. Place all of the ingredients into the bowl of a food processor and blend until you have a smooth paste. You may need to add a bit more water. This recipe will make about ten tablespoons of paste, so freeze or refrigerate what you don’t use.
  2. To make the soup, start by preparing your vegetables. Chop the lemongrass (cut the dry ends off the stalk, then peel the tough outer “shell” of the stalk. Discard that outer shell. Use a knife to slice the newly revealed inner stalk.) and onion. Peel, then spiralize the sweet potatoes.
  3. Add the olive oil to a large pan and heat over a medium-high heat. Saute the onion, ginger and lemongrass for around 5 minutes.
  4. Add the garlic and cook for another 1 minute (until fragrant), then add the vegetable broth, coconut milk, thai red curry paste and lime juice. Stir until well combined, then leave over a low heat for 20 minutes.
  5. Add the sweet potato to the pan, and cover with the lid. Leave for 5 minutes.
  6. Season with salt, pepper, and add the chopped coriander and basil to serve

Love from Stacey x


One thought on “Thai Sweet Potato, Coconut Curry Soup

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s