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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17th Sep, 2014
This is a very good recipe, especially on a cold day! Here is my stab at it with a few modifications:
8th Sep, 2014
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.
13th Jun, 2014
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?
22nd Jul, 2014
The fish sauce, sugar and lime at served at the end just before you serve.
2nd Jun, 2014
Tried it a few days ago and still can't get over it! Absolutely delicious and flavoursome. And very easy to make.
7th May, 2014
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
marmiteetponpon's picture
6th May, 2014
try this super adddictive, aphrodisiac and delicious carrot ginger soupe recipe at marmite et ponpon
27th Apr, 2014
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.
22nd Mar, 2014
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.
10th Feb, 2014
Delicious. Made this twice now, both times doubled the recipe to have plenty of leftovers. Best soup I've ever had.


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