Quick Facts
Time: 35 minutes • Yield: 4 servings • Skill: Easy • Method: One-pot, blended • Diet: Vegan, Gluten-Free
Introduction
Potato Soup is the comfort classic we reach for when the weather turns or the day runs long, and this Thai Coconut Sweet Potato Soup with Lime brings that comfort with a lively twist. Ginger and garlic bloom into red curry paste, coconut milk blends everything ultra-smooth, and fresh lime brightens each spoonful. The texture is satin; the flavor is layered but clear, with gentle heat and citrusy lift. It’s perfect for families (mild heat), smart for meal prep, and friendly to tight budgets thanks to pantry staples.
Why You’ll Love It
- Weeknight-easy: minimal prep, clear timing
- Flexible: swap what’s in your fridge
- Balanced flavor: acid/heat/salt notes
- Great leftovers: reheats beautifully
Looking for more weeknight winners? Start with our Potato Soups.
Easy Thai Coconut Sweet Potato Soup
Ingredients
Equipment
Method
- Heat oil in a large pot over medium. Add diced onion and a pinch of salt; cook for 3–4 minutes until translucent.
- Add garlic, ginger, and red curry paste. Stir for 30–60 seconds until fragrant.
- Add sweet potato cubes and stir to coat in the curry mixture.
- Pour in coconut milk and vegetable broth. Stir and bring to a gentle simmer.
- Simmer for 15–18 minutes until sweet potatoes are tender but not mushy.
- Carefully blend soup until smooth. Add more broth to thin if needed.
- Stir in salt, soy sauce or miso (if using), and lime juice. Adjust seasoning to taste.
- Serve hot, garnished with cilantro, scallions, chili oil, or toasted coconut.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 1 tbsp neutral oil (coconut or avocado)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp minced fresh ginger
- 2 tbsp Thai red curry paste (vegan/GF)
- 2 lbs sweet potatoes, peeled & cubed
- 1 (14 oz) can full-fat coconut milk
- 3 cups low-sodium vegetable broth, plus more as needed
- ¾–1 tsp kosher salt to start, plus to taste
- 1 tsp soy sauce or ½ tsp white miso (umami; optional)
- Juice of 1–2 limes
- Black pepper to taste
Garnish (choose any): cilantro, scallions, toasted coconut, chili oil.
What each ingredient does — Oil: blooms spices. Onion: sweetens base. Garlic: savoriness. Ginger: zing. Curry paste: core flavor. Sweet potatoes: velvety body. Coconut milk: richness. Broth: controls thickness. Salt: clarity. Soy/miso: umami depth. Lime: brightness. Pepper: gentle heat.
Pro tip: Keep the simmer gentle to preserve a clean, bright color and avoid splitting.
Substitutions & Swaps
- Aromatics: Use green onions or shallots if that’s what you have.
- Curry paste: Yellow curry paste for milder heat; add turmeric for color if needed.
- Coconut milk: Light coconut milk works; blend longer for creaminess.
- Umami: Use a dash of tamari (GF) or a spoon of miso instead of soy sauce.
- Veg add-ins: Spinach, kale, or peas can be stirred in after blending.
- Protein add-ins: Chickpeas or cubed tofu simmered in the soup for 5 minutes.
Equipment Notes
- Must-haves: 4–5 qt pot, blender.
- Nice-to-haves: Microplane for zesting lime and ginger; ladle for safe blending.
- Lining/cleaning: If you splash, a quick soak with warm soapy water lifts curry pigments from the pot.
Step-by-Step
- Sweat aromatics: Heat oil on medium. Cook onion with a pinch of salt until translucent, 3–4 minutes.
- Bloom flavors: Add garlic, ginger, and curry paste; stir 30–60 seconds until fragrant.
- Add potatoes: Toss cubes to coat in the paste; this seasons them from the start.
- Liquids: Pour in coconut milk and 3 cups broth. Stir and bring to a gentle simmer.
- Simmer: Cook 15–18 minutes until the potatoes are fork-tender but not falling apart.
- Blend: Carefully blend until completely smooth and glossy. Add broth to thin if needed.
- Season: Stir in salt, soy/miso if using, and lime juice. Taste; adjust salt/acid/heat.
- Finish: Ladle into bowls; add cilantro, scallions, and a coconut drizzle.
Make-Ahead, Storage & Reheating
- Make-ahead: Dice potatoes and onion a day ahead; refrigerate covered.
- Fridge: 3–4 days; it may thicken, so loosen with broth or water.
- Freeze: 2–3 months; thaw overnight. Add fresh lime after reheating for brightness.
- Reheat: Low heat on the stove, stirring; add a splash of broth and a squeeze of lime.
How to Lighten / Make It Creamy
- Lighten: Swap half the coconut milk for broth and blend longer. Add steamed cauliflower for body.
- Extra creamy: Stir in 1–2 tbsp coconut cream or cashew cream off heat. Temper if using yogurt to avoid curdling.
Toppings, Garnishes & Finishes
- Crunch: Toasted coconut, roasted pumpkin seeds, crispy shallots.
- Fresh: Cilantro, basil, scallions.
- Tang/Heat: Extra lime, mild chili oil, or a pinch of chili flakes.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Pair with warm naan-style flatbread, brown rice, or a quick cabbage–carrot slaw with lime. For a refreshing drink, try lime sparkling water or iced green tea.
Scaling the Recipe
Double in a larger pot and blend in two batches. Cool big batches quickly by spreading in shallow pans before refrigerating. Halving? Keep the curry paste at 1–1½ tbsp so flavor doesn’t get shy.
Nutrition & Dietary Notes
This soup is rich in complex carbs and fiber from sweet potatoes and contains no gluten or dairy. Coconut milk contributes satisfying fats for fullness; add chickpeas to increase protein if desired.
Troubleshooting
- Lacks punch: Add a ½ tsp salt and another squeeze of lime; re-bloom 1 tsp curry paste in a drizzle of oil and stir in.
- Too spicy: Add more coconut milk or a spoon of maple to soften edges.
- Grainy texture: Blend longer; add a splash of broth to help particles fully puree.
- Color dull: Overboiling can mute color; keep it at a simmer next time.
FAQs
Can I make this in a Crock Pot? Yes. Sauté aromatics separately, then add to slow cooker with potatoes, coconut milk, and broth; cook on LOW 6 hours or HIGH 3–4, then blend and finish with lime.
What are the best potato swaps? Butternut squash or carrots work; cook until tender before blending.
How do I keep leftovers bright? Add lime after reheating and avoid boiling.
Is this kid-friendly? Yes—use 1 tbsp mild curry paste and add lime at the table.
Can I prep ahead? Absolutely; it’s an ideal make-ahead lunch for 3–4 days.
Variations
- Lime & Basil: Add a handful of basil and zest the lime before juicing.
- Gingery Gold: Increase ginger to 2 tbsp and finish with a drizzle of sesame oil.
- Curry Corn Chowder Vibe: Stir in sweet corn kernels after blending and warm through.
Chef Notes / Test Kitchen Tips
Salt in stages, but always taste again after adding lime—acidity changes your perception of saltiness. Cut sweet potatoes evenly so they cook between 18–22 minutes; larger cubes need another few minutes. If blending in a countertop blender, vent the lid and cover with a towel to avoid steam build-up.
Conclusion
When you want comfort fast, this Easy Potato Soup delivers lush texture and bright Thai flavors in just 35 minutes. It scales up beautifully for meal prep and keeps 3–4 days. Grab your spoon, add that finishing squeeze of lime, and enjoy your new weeknight staple.
When you’re ready for your next bowl, head to our soups.
