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This Asian sweet potato soup is packed with warm, aromatic flavors and comes together in under 30 minutes. It’s the kind of soup that feels comforting and nourishing, yet exciting enough for a quick weeknight dinner. Naturally vegetarian (and easy to adapt), this is one of those recipes you’ll want to keep on repeat.
Table of contents
Why You’ll Love This Recipe
This sweet potato soup is super easy to make and takes just 25 minutes to prepare, making it perfect for busy evenings. It has simple ingredients but lovely flavor. It’s also easy to make vegetarian or to add more protein with chicken or shrimps. Or check out the recipe for sweet potato soup with chicken.
Recipe Ingredients
To make this Asian-style sweet potato soup, you’ll need:
- Sweet potatoes – peeled and cubed
- Coconut oil – for sautéing
- Onion – finely chopped
- Cilantro (coriander) stems – packed with flavor
- Vegetable stock – use a good-quality one for the best result
- Lemongrass – grated or lightly bruised
- Galangal – fresh and fragrant (ginger works as a substitute)
- Turmeric – for warmth and color
- Garlic – crushed
- Fish sauce – for depth and umami (use soy sauce or tamari for a fully vegetarian version)
- Coconut cream – for a silky, rich finish
- Lime zest and juice – to brighten everything up
- Fresh cilantro leaves – for serving
How To Make Asian Sweet Potato Soup
Heat the coconut oil in a large soup pot over medium heat. Add the onion and cook until soft and translucent. Stir in the lemongrass, cilantro stems, galangal, and turmeric. Cook for another minute to release the aromas.
Add the sweet potato cubes, garlic, lime zest, fish sauce, and vegetable stock. Bring to a boil. Lower the heat and simmer for about 15 minutes, or until the sweet potatoes are completely soft. Remove the lime zest and lemongrass stalk (if using a whole one). Blend the soup until smooth using an immersion blender.
Stir in the coconut cream and a squeeze of fresh lime juice. Taste and adjust seasoning if needed. Serve hot, topped with fresh cilantro and a swirl of coconut cream.
Easy Variations
- Add protein: shredded chicken or shrimp work great
- Extra spice: add red chili or crispy chili oil for heat
- Nutty twist: swirl in a spoonful of peanut butter (or check this delicious peanut soup!)
- Fully vegan: swap fish sauce for soy sauce or tamari
If you love cozy soups with bold flavors, this Asian sweet potato soup is definitely one to try. Or why not give this Dutch pea soup or this old fashioned chicken soup a try.
FAQ Asian Sweet Potato Soup
Yes. Simply replace the fish sauce with soy sauce or tamari. This keeps the soup fully vegetarian (and vegan) while still adding plenty of savory depth.
Absolutely. Fresh ginger is the best substitute if galangal isn’t available. The flavor will be slightly different, but still very delicious.
If fresh lemongrass isn’t available, you can use lemongrass paste or powder. Start with a smaller amount, as these are more concentrated. A bit of extra lime zest can also help boost freshness.
Yes, this soup is perfect for making ahead. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of stock or water if it thickens.
You can freeze the soup, but for best results freeze it before adding the coconut cream. Add the coconut cream after reheating to maintain a smooth texture.
Cooked shredded chicken, shrimp, or tofu are great additions. Add them toward the end of cooking so they don’t overcook.
Asian Sweet Potato Soup
Ingredients
- 3 sweet potatoes approx. 750 gr, in cubes, peeled
- 2 tsp coconut oil
- 1 onion chopped small
- 2 tbsp coriander stalks chopped
- 1 liter vegetable stock
- 1 tsp lemon grass grated, or bruised stalk
- 1 tsp galangal grated
- 1 tsp turmeric
- 1 clove garlic crushed
- 2 tbsp fish sauce
- 100 ml coconut cream
- 1/2 lime peel
- coriander leaves to serve
How to make the Asian sweet potato soup
- Take a large souppot and heat the coconut oil. Add the onion and fry until they become translucent. Add the lemon grass, cilantro stalks, galangal and turmeric and bake alongside for a bit.
- Add the sweet potato cubes, the garlic, lime-peel, fishsauce and the stock and bring to the boil.
- Turn the heat down and cook for about 15 minutes or until the potato is soft. Remove the limepeel from the soup and if you have used the whole lemongrass stalk remove that as well.Puree the rest of the soup with a stickblender
- Once smooth, add the coconut cream and the lime juice.
- Serve with fresh coriander and a swirl of coconut on top.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
