Thai chicken and sweet potato soup

Thai chicken and sweet potato soup

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(108 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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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.
26th Aug, 2015
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!
22nd Apr, 2015
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.
21st Feb, 2015
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!
1st Feb, 2015
Yummy and very easy to make. Total winner.
17th Jan, 2015
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
9th Jan, 2015
This was delicious. Can't wait to make and eat again. Will be doubling quantities!
1st Jan, 2015
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 :)
27th Oct, 2014
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.


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