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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19th Dec, 2013
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
10th Dec, 2013
Absolutely loved this soup! First time I've made it and I'll definitely be making this for a long time to come.
22nd Oct, 2013
Great soup, lovely depth of flavour and just the right amount of spicing. I make this often and after the prep it doesn't take long. I also find this would serve 3-4 as a main as opposed to 2 as it says in the recipe- and i have big portions! One tip: don't bash the lemon grass too much as the second time i made this it fell apart and left lemon strings in the soup.
11th Oct, 2013
Wonderful soup, so flavoursome and liked by all. Have made many variations with squash and even used the base soup with prawns, baby corn and French beans and served with rice.
jennat1985's picture
2nd Oct, 2013
was lovely, left out the lemon grass as didnt have any, also didnt have sweet potato i used butternut squash instead,but i will be making again.
Emma Davidson
6th Jul, 2013
The most gorgeous soup - a big family favourite!! I have made this easy soup time and time again :-)
23rd Mar, 2013
Absolutely delicious and so quick and easy to make!
23rd Mar, 2013
Authentic thai flavours. Even our 2 year old enjoyed this so it was not too spicy. Goes also well with rise.
21st Mar, 2013
Basically followed the recipe but used cooked chicken. Also added a tin of coconut milk instead of coconut cream. Didn't have lime juice so also left out the sugar. Really delicious soup.
21st Mar, 2013
Basically followed the recipe but used cooked chicken. Also added a tin of coconut milk instead of coconut cream. Didn't have lime juice so also left out the sugar. Really delicious soup.


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