Thai Süßkartoffelsuppe mit Kokosmilch und Zitronengrass

Thai Sweet Potato Soup combines sweet potatoes, coconut milk, lemon grass, Thai red curry paste and a tiny bit of all-natural peanut butter for a vibrant and super flavourful soup! This simple and easy to make soup is 100% plant-based which is bound to please vegetarians and vegans alike. And I am pretty sure you are going to love this crave worthy soup! It’s simply the best!

Why you’ll love this Thai sweet potato soup

Simple ingredients really make the stars of the soup — sweet potatoes — shine! Thai red curry paste, lemongrass, and coconut milk add a fantastic Thai element to this sweet potato soup. And, adding a teaspoon of natural peanut butter and a squeeze of lime top it off with yet another level of flavour to this already delicious soup.

Thai Sweet Potato Soup with Coconut Milk and Lemongrass

Key ingredients for sweet potato soup

Sweet Potatoes – you’ll need about 3-4 medium-sized sweet potatoes for this soup; about 900g-1kg in total. I recommend buying organic as they are more flavourful. And local or from continent are best. I find that oversee imports pale in comparison, and less us not forget the ecological footprint.

Coconut Milk – organic, full-fat coconut milk is best for a creamy consistency.

Thai Red Curry Paste – Thai red curry paste is available in many well-stocked grocery stores or Asian markets. Alnatura makes a delicious one, which is my personal favorites.

Lemongrass — This is what gives the soup a subtle citrussy taste with hints of ginger. This really makes it something special.

All-natural peanut butter (no sugar added) — Adding just a tiny bit of peanut butter to this Thai soup recipe makes it incredibly tasty thanks to that little bit of rich, savory umami taste. Either creamy or crunchy peanut butter is fine.

How to adapt this sweet potato soup with coconut milk

Needless to say, I think its perfect as it is, but you could also change things up a little. Try substituting 1/3 of the sweet potato for carrot. Or try roasting the sweet potato for another level of taste. Roasting will bring out more of its sweetness. Same goes with carrots. You could also trade out sweet potatoes for butternut squash. It can also be roasted in the oven. Simply cut out in half lengthwise, scoop of the seeds, brush it with oil and then roast with the skin side up until tender. Once done, simply scoop out the flesh. This is how I make my Roasted Thai Butternut Squash Carrot Soup. Check it out!

Thai Sweet Potato Soup with Coconut Milk

Looking for other soup recipe inspiration?

Try one of these favorite soup recipes with coconut milk:

Thai Süßkartoffelsuppe mit Kokosmilch und Zitronengrass
5 from 1 vote

Thai Sweet Potato Soup

Thai Sweet Potato Soup with coconut milk, lemongrass, and lime is a creamy, delicious vegan soup recipe! Simply the best! Serves 4-6, depending on appetite.

Course Appetizer, Main Course
Category Thai, vegan
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 210 kcal
Autor Elle


For the soup:

  • 1,5 tablespoons olive oil
  • 4 small yellow onions (ca. 300 g), diced
  • 1 large garlic clove, minced
  • 2 teaspoons red curry paste
  • 900 g sweet potatoes, peeled and cubed (3-4 medium sweet potatoes)
  • 500 ml water
  • 500 ml vegetable broth
  • 2 lemongrass stalks, halved and crushed with back of knife (see tips)
  • 1 teaspoon natural peanut butter (unsweetened)
  • 1 x 400 ml can coconut milk
  • Sea salt, to taste
  • Juice of half a lime

To serve (optional):

  • Cilantro leaves, to garnish
  • Lime wedges


  1. In Dutch oven or large pot, heat the oil over medium heat. Add onions and garlic and sauté for 10 minutes, until soft.

  2. Stir in the curry paste, then add the sweet potatoes, water, broth, and lemongrass. Increase heat slightly and bring to a light simmer. Then reduce heat to medium, cover, and cook for 35-40 minutes, until the sweet potato is tender.

  3. Remove the lemongrass stalks. Add the coconut milk and peanut butter, and using a handheld immersion blender purée the mixture until smooth and creamy (alternatively, carefully blend in batches using a high speed blender and gently reheat).
  4. Finish with the juice from half a lime and season with salt to taste. Serve into bowls and garnish with fresh cilantro and serve with a lime wedge on the side. Enjoy!


  • I often like to use a mix of shallots and onions, as shallots are a bit sweeter than regular onions and have a more subtle flavor, which goes well with this soup.
  • I like to use the red curry paste from Alnatura (unpaid mention)
  • To use the lemongrass whole in this sweet potato soup recipe, trim the ends, cut the stalk in half and then crush it with the back of a knife to release its flavor.
  • I recommend using organic sweet potatoes for this recipe, as I find they are more favourable.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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