Thai chicken and sweet potato soup

Thai chicken and sweet potato soup

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


Magazine subscription – 5 issues for £5

Cooking time

Prep: 5 mins Cook: 30 mins

Skill level



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

Additional info

  • Freezable
Nutrition info

Nutrition per serving (4)

Save to My Good Food
Please sign in or register to save recipes.


  • 1 tsp olive or rapeseed oil
  • 2 garlic cloves, 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
  • 750ml chicken stock (made with 2 stock cubes)
  • 1 small can (160ml) coconut cream
  • 500g sweet potatoes, peeled and roughly chopped
  • 2 skinless chicken breasts, sliced
  • 1 lime, juice only
  • 1 tsp sugar
  • ½ tsp fish sauce
  • crusty bread, to serve (optional)

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  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.

Recipe from, February 2012

Ads by Google

Comments, questions and tips

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


Show comments
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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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.

VrindaS's picture

Tried it a few days ago and still can't get over it! Absolutely delicious and flavoursome. And very easy to make.

2rachel6's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious! As others have said, this recipe makes about 4-5 main meal portions. I put a bit too much sweet potato in, so increased the stock and coconut cream to make it thinner and added a load of veg (carrot, asparagus, peas, spring onion, mushrooms, mange tout) so after these alterations it actually made 8 bowls full. With bread on the side everyone was full and there's still leftovers for tomorrow. Would be lovely left thick and served with rice. You might want to use a curry paste you know or add the chilli in at the end because I used a very spicy curry paste so it didn't need the added chilli

HanVonWolf's picture

This is fab fab fab! Really filling soup but with delicate Thai influences. Would make again without hesitation. Could defiantly feed 4/5 with a big portion for a main course. You'd turn into the soup if you served it for 2 as a starter! 5 stars.

PurpleBee's picture
  • 1
  • 2
  • 3
  • 4
  • 5

So yummy! I didn't have any lemongrass or coriander so left them out. Also didn't have any lime so substituted it with lemon and used cocount milk instead of coconut cream. Will definitely be making it again.

InCasinoOut's picture

Delicious. Made this twice now, both times doubled the recipe to have plenty of leftovers. Best soup I've ever had.

justina87's picture

Delicious!!!! I didn't have any sweet potatoes so used normal ones instead but it still tasted absolutely perfect! The texture is absolutely amazing, I made this for 2 and there was enough for a second helping later on!

Sea breeze 11's picture

Absolutely loved this soup! First time I've made it and I'll definitely be making this for a long time to come.