Thai chicken and sweet potato soup

Thai chicken and sweet potato soup

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(73 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
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  • 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 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
    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 breasts, 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.

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Comments, questions and tips

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23rd Feb, 2017
Really nice and tasty will definitely be making again, was a bit thick for me so I'd use less potato next time
16th Nov, 2016
Made this soup the other day and the flavors are amazing will definitely be making again. The only thing I will say is that I like my soup to be a bit thicker then how it came out, I'm not sure if that was to do with the fact that I used light coconut milk rather then cream. I think I will try cream next time. I served mine with buttered crusty bread and it was delicious.
15th Sep, 2016
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!!
20th Feb, 2016
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!
13th Jan, 2016
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 !
11th Jan, 2016
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).
12th Nov, 2015
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.
13th Oct, 2015
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.
8th Oct, 2015
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!!!
13th Sep, 2015
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.


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