Thai Chicken and Sweet Potato Soup

Thai Chicken and Sweet Potato Soup

There’s nothing like a warm, hearty soup to cheer you up on a cold day or when you’re feeling under the weather. This soup is sure to warm you up and satisfy your hunger. Despite the long list of ingredients, this soup is actually quite easy to make. Most of the work is in preparing the ingredients and the cooking process is straightforward.


  • 1 teaspoon olive or rapeseed oil
  • 2 cloves of garlic, chopped
  • 1 red chilli, seeded and chopped
  • 2cm piece of root ginger, chopped
  • 1 stalk lemongrass, crushed
  • 1 x 25g packet coriander, leaves and stems chopped separately
  • 2 tbsp thai red curry paste
  • 750ml chicken stock (made from 2 stock cubes)
  • 1 small 160ml tin coconut cream
  • 500g sweet potatoes, peeled and roughly chopped
  • 2 chicken breasts, skinless, sliced
  • 1 lime, juice only
  • 1 teaspoon sugar
  • ½ tsp fish sauce
  • crusty bread, to serve (optional)

Method of preparation:

Prepare the base: Heat the oil in a large saucepan over a medium heat. Add the garlic, chilli, ginger, lemongrass and coriander stalks and cook until fragrant.

Add the curry paste: Stir in the red Thai curry paste and cook for another minute.

Add the stock and coconut cream: Pour in the chicken stock and coconut cream. Bring to the boil.

Add the sweet potato: Add the chopped sweet potatoes to the saucepan. Reduce the heat to low, cover and simmer until the sweet potato is tender.

Add the chicken: Add the sliced chicken breasts to the pot and cook until the chicken is cooked through.

Season the soup: Stir in the lime juice, sugar and fish sauce. Taste and season to taste.

Serve: Ladle the soup into bowls. Garnish with chopped coriander leaves. Serve with crusty bread if desired.

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