Main content

Sweet Potato and Coconut Soup

When you're home late and hungry, this hearty Thai soup hits the spot.


  • 700g sweet potatoes

  • 1 tin coconut milk

  • teaspoon of thai red curry paste

  • dash soy sauce

  • coriander to garnish


  • 1.

    Roast the sweet potatoes at 180 degrees Celsius for 40 minutes or until tender. Remove and cool slightly. Cut in half and scoop out the flesh. Place in a blender. Heat up the coconut milk and curry paste. Blitz with the sweet potato until smooth then season with soy sauce. Serve piping hot garnished with coriander.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings