Dinner

Thai Chicken and Sweet Potato Soup Recipe

Name: Thai Chicken and Sweet Potato Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Thai
Ingredients: 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; 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; 1 x 25g pack coriander, leaves and stalks chopped separately; Crusty bread (optional)

ByEthan Lark November 27, 2025November 27, 2025

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Introduction

This Thai chicken and sweet potato soup is a comforting blend of fragrant spices, creamy coconut, and tender chicken. It’s perfect for a cozy meal that delivers rich, vibrant flavors with every spoonful.

Two gray bowls sit on a white marbled surface, each filled with creamy bright orange soup topped with small pieces of light yellow chicken and fresh green cilantro leaves floating on top. The soup looks smooth with slight texture from the chicken, and a silver spoon rests on the surface next to the bowls. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)

Instructions

Step 1: Heat the oil in a large saucepan. Add the garlic, chilli, ginger, lemongrass, coriander stalks, and curry paste. Cook for 2–3 minutes until the aromas are released.
Step 2: Add the chicken stock, coconut cream, and sweet potatoes. Cook for 15 minutes or until the potatoes are soft. Remove the lemongrass and discard.
Step 3: Carefully transfer the soup to a blender and blitz until smooth. For best freezing results, freeze at this point, otherwise you can freeze the complete recipe later.
Step 4: Return the smooth soup to the saucepan. Add the sliced chicken and cook gently for 5–10 minutes until the chicken is cooked through.
Step 5: Stir in the lime juice, sugar, and fish sauce. Scatter with coriander leaves and serve warm, optionally with crusty bread.

Tips & Variations

For extra heat, leave some chilli seeds in or add a pinch of chilli flakes.
Swap the chicken breasts for thighs for a juicier texture.
Use fresh coconut milk instead of coconut cream for a lighter version.
Add vegetables like spinach or bell peppers during the last 5 minutes of cooking for added color and nutrients.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. The soup also freezes well—freeze before adding the chicken for best texture, then add cooked chicken when reheating.

How to Serve

Two bowls of bright orange soup sit on a white marbled surface. Each white bowl has a smooth, glossy finish and contains a thick, creamy soup with a vibrant orange color. On the top layer of the soup, there are small pieces of chicken and fresh green coriander leaves, adding texture and color contrast. The scene shows one bowl clearly in front and the other blurred in the background. Both bowls are round with a subtle shine, and a metal spoon rests near the back bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used and will add a richer flavor and juicier texture to the soup. Adjust cooking time slightly to ensure they are fully cooked.

Is this soup spicy?

It has a gentle heat from the red Thai curry paste and chilli, but you can adjust the spice level by using less curry paste or removing the chilli seeds to make it milder.