Thai chicken and sweet potato soup

Thai chicken and sweet potato soup

  • 1
  • 2
  • 3
  • 4
  • 5
(55 ratings)

Prep: 5 mins Cook: 30 mins


Serves 2 as a main or 4 as a starter
A smooth and and spicy chicken soup with a vibrant colour that's packed full of Asian aromatics

Nutrition and extra info

  • Freezable

Nutrition: per serving (4)

  • kcal360
  • fat18.1g
  • saturates12.4g
  • carbs30g
  • sugars10.8g
  • fibre3.2g
  • protein19.2g
  • salt2.1g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tsp olive or rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 garlic clove, chopped
  • 1 red chilli, deseeded and chopped
  • 2cm chunk root ginger, chopped
  • 1 stalk lemongrass, bashed
  • 1 x 25g pack coriander, leaves and stalks chopped separately
  • 2 tbsp red Thai curry paste
    Thai curry paste

    Thai curry paste

    Many Thai and Thai-inspired dishes start with a highly flavoured paste. These are made from a…

  • 750ml chicken stock (made with 2 stock cubes)
  • 1 small can (160ml) coconut cream
  • 500g sweet potato, peeled and roughly chopped
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 2 skinless chicken breast, sliced
  • 1 lime, juice only



    The same shape, but smaller than…

  • 1 tsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • ½ tsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • crusty bread, to serve (optional)


  1. Heat the oil in a large saucepan. Add the garlic, chilli, ginger, lemongrass, coriander stalks and curry paste and cook for 2 - 3 minutes until the aromas are released.

  2. Add the chicken stock, coconut cream and sweet potatoes and cook for 15 minutes or until the potatoes are soft. Remove the lemongrass and discard. Carefully transfer to a blender and blitz until smooth. If freezing, for best results freeze at this point, otherwise as an easier option freeze complete recipe.

  3. Return to the saucepan, add the chicken and cook gently for 5 - 10 minutes or until the chicken is cooked through. Stir through the lime juice, sugar and fish sauce, scatter with the coriander leaves and serve.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (46)

markkim86's picture

Really easy and such a flavoursome soup! Ingredients are pretty easy to source too!
I add a bit more sweet potatoes to make it a touch thicker and sweeter. Never need to add the extra sugar/fish sauce at the end (it's only really for taste anyway). I do like to squeeze a bit of lime for some fresh, citrusy goodness.
A must try for everyone!!

Kyraniums's picture

I love this soup, and usually make a big batch once a month. I don't think the amount of curry and chilli is overpowering at all, in fact, I usually add a little more. This soup is great as a vegetarian dish with some peanuts or pumpkin seeds, or with shrimp. It freezes really well!

christine4's picture

Made double the amount and just as well,, as this went down brilliantly as a midweek family meal with some crusty bread . There was enough leftovers to be taken in for lunch the following day too!
Did go easy on the chilli - just the tip of a teaspoon from a cheats chilli jar (sadly unable to handle the real things!)- do think any more might have been too much and overpowered the soup!
Certainly a new family favourite - many thanks !

twinbird24's picture

Tasted amazing! I left out a few things when I made mine: red chili, lemon grass, fish sauce, and coriander. It still tasted great without these (I added some basil, salt and pepper).

Lulu6's picture

This soup was gorgeous! I don't understand the comments about 'not as thick' or adding peanuts. This was beautiful- sweet, spicy and citrus. l wouldn't be afraid to make this again and leave the chicken out for a meat-free version. l will definitely be making this again soon. Serves 4 comfortably as a mains, 6 as a soup course.

amyheardfb's picture

One of the best soups I have ever tasted. My only suggestion would be to add a teaspoon of peanut butter along with the red curry paste.

andrelujan's picture

what a great recipe!!! The only thing I didnt add was the sugar since I found it sweet enough. I only had red curry paste and thats what I used, also I used shrimp instead of chicken and It was fabulous! Thank you!!!

zandabluma's picture

Gorgeous, creamy and flavoursome soup. I left out the chilli and used only 1 tbsp of red curry paste as my gang prefers slightly more subtle flavours. I used 4 chicken fillets instead (one per person). With the quantities used in this recipe, it was enough for 4 as a main.

alisona0's picture

This is my favourite soup recipe to date and I make loads of different ones. Spicy and flavoursome, I always wish I could eat more in one go. I freeze it without the chicken and add it later. Beautiful!

dopppers's picture

This was very tasty and also so flavorful. I added the curry paste to the stock instead and left out the lime juice and lemon grass. Wasn't as thick as i would of thought but will definitely do this again.

KaylasCakes's picture

Loved this soup, so thick and flavourful! Probably wouldn't add the chilli next time as the curry paste I use from the chinese supermarket is quite spicy! Don't forget the coriander leaves at the end they're a really nice touch!

katieburling's picture

Yummy and very easy to make. Total winner.

anne55's picture

Made this for the first time tonight. I used some chicken I had left over from a chicken I cooked last night. The soup was gorgeous. My husband said it was the newsgroup I have ever made. Made double the quantity so we have some for lunch tomorrow

sanazavz's picture

This was delicious. Can't wait to make and eat again. Will be doubling quantities!

jirgenap's picture

One of the best soups on this site! I use coconut milk instead of cream and it is so delicious! I often turn the leftover soup into a curry the next day :)

patsyminx's picture

Delicious warming soup.Lovely thai flavours.I used chicken thighs which did not affect the taste however if I was making for a dinner party would use breasts as the white meat would enhance the appearance.Will definately be making again.

carla2307's picture

Thoroughly enjoyed, I didn't have lemongrass and used coconut milk as didn't have coconut cream, tasted great and will be using recipe again.

mashanam's picture

hi. Can you please tell me if the lime juice, sugar and fish sauce in the end is used to marinate the chicken alone or it supposed to be added to the blended soup?

HanVonWolf's picture

The fish sauce, sugar and lime at served at the end just before you serve.


Questions (5)

mashanam's picture

hi. Can you please tell me if the lime juice, sugar and fish sauce in the end is used to marinate the chicken alone or it supposed to be added to the blended soup?

goodfoodteam's picture

Hi there mashanam, thanks for getting in touch. By the start of step 3 you should have a smooth blended soup. To this you add the raw chicken which poaches gently in the hot soup. Once it's cooked through and ready to serve the lime juice, sugar, fish sauce and remaining coriander is added to give extra flavour to the finished soup. Hope this helps to clarify, let us know how it turns out if you decide to make it. 

dutes8080's picture

Sorry, just seen the icon .....doh!

dutes8080's picture

Looks wonderful, can anyone tell me if it is freezable?

dopppers's picture

I know its late.....but definitely freezable!

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…