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Thai sweet potato soup with coconut milk and ginger in a bowl, garnished with a coconut milk swirl, chili oil and cilantro

Vegan Thai Sweet Potato Soup with Coconut Milk & Ginger

An easy recipe for creamy vegan Thai sweet potato soup with red curry paste, coconut milk and ginger, with a hint of peanut butter and lime leaves.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course mains
Cuisine Thai-inspired
Servings 2 servings
Calories 557 kcal

Recommended Equipment

cutting board*
knife*
kitchen scales*
measuring spoons/ cups*
medium saucepan*
stick blender*
US Customary - Metric

Ingredients
 
 

  • 250 g sweet potato peeled and diced (ca. 2x2 cm)
  • 2 tablespoons plant oil
  • 1 small onion chopped
  • 1 tablespoon fresh ginger chopped
  • 1 garlic clove chopped
  • 1 tablespoon red curry paste
  • 200 ml coconut milk
  • 350 ml water
  • 1 tablespoon peanut butter
  • 1/4 teaspoon salt
  • 3 dried lime leaves*

Toppings

  • 2 tablespoons coconut milk
  • 1/8 teaspoon black pepper
  • 2 teaspoons chili oil optional
  • fresh cilantro

Instructions
 

  • Cook the onion in vegetable oil until translucent, then briefly fry the ginger and garlic.
  • Add the red curry paste and the diced sweet potatoes and stir for about a minute to release the aromas.
  • Add the coconut milk, water, peanut butter, salt and lime leaves and simmer for about 10 minutes, until the sweet potatoes are soft.
  • Remove the lime leaves and blend until smooth.
  • Garnish with coconut milk, chili oil, black pepper and cilantro and serve.

Nutrition

Calories: 557kcalCarbohydrates: 35gProtein: 7gFat: 46gFiber: 5gSugar: 8g
Keyword soup
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