Thai Coconut Soup with Sweet Potato

4.91 from 21 votes
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Thai coconut soup made with bold, exotic flavors! This recipe uses sweet potatoes and pears for a light and healthy twist on a favorite Asian dish.

Thai coconut soup made with bold, exotic flavors.

Nothing is more comforting and satisfying than a hot bowl of soup on a chilly Fall night. This Thai coconut soup is a combination of spicy red chili pepper, pungent ginger and aromatic lemongrass simmered with sweet potatoes and pears in a fragrant broth.

Pureéing sauteéd fruits and vegetables in my Vitamix blender creates a deliciously creamy and smooth mixture in minutes, with just the right spoonable consistency. Fresh autumn produce is incorporated to highlight seasonal flavors available at your local market.

Sautéing minced garlic, ginger, and lemongrass in vegetable oil.

Why This Soup Tastes So Good

Good soup starts by building a delicious flavor base right in the pan. Sautéing aromatic ingredients like minced garlic, ginger, and lemongrass in a little bit of vegetable oil will create a beautiful fragrant aroma. Just 30 seconds is all that is needed to release enticing smells, without burning or overcooking the delicate ingredients.

Diced sweet potato and pears are added to the pot to develop some caramelized flavors. These two ingredients add a natural sweetness to the soup plus dietary fiber. Incorporating the orange-fleshed tuber also provides a source of beta-carotene, which converts to vitamin A in the body. From a culinary perspective, the starches in the sweet potato help to create a creamy consistency in the soup.

Small whisk stirring a pot of Thai coconut soup.

To elevate the flavor of the soup base, I use a Thai red curry paste. The combination of ground chilis, kefir lime, galangal (a rhizome in the ginger family with a sharp citrusy flavor), garlic, shallots, and spices adds an authentic Southeast Asian flavor profile. I use this versatile ingredient often to make a curry sauce with different proteins and vegetables. Plus, a splash of unique yet essential savory fish sauce transforms and adds depth to the soup. Don’t skip this ingredient!

Coconut milk helps to balance the heat from the chili paste and adds a richness to the texture of the pureé. About 20 minutes is all you need to simmer the vegetables until fork tender while concentrating the flavors in the pot through a little bit of evaporation.

Making soup in a Vitamix Ascent™ Series A3500 blender.

After the ingredients have simmered and infused into the base, it’s time to finish making the soup! All of the elements are added directly to my blender while still hot. I love that this high-performance mixer has a “Soups” setting, enabling pre-set smart controls for speed and timing. This feature allows my Thai coconut soup recipe to develop a creamy and velvety smooth texture.

Bright orange sweet potato puree in a clear blender.

What’s neat is watching the “Soup” setting cycle through various speed levels in under 6 minutes, to ensure that the recipe is prepared to just the right consistency, taking out all of the guesswork. The soup will stay hot in the blender cup for a bit so I can serve directly from there.

Bowl of Thai coconut soup with peanuts and coconut shavings on top.

Each spoonful of this fragrant soup provides a velvety mouthfeel. This is created by the laser-cut stainless steel blades in the blender, producing fine particulates out of the cooked sweet potatoes and pears. The pungent Thai flavors harmoniously meld together with the earthy sweet potatoes to take your taste buds on an adventure that doesn’t require a plane ticket!

To add a little extra texture to each serving, I top the soup bowls with fresh cilantro, toasted coconut flakes, roasted peanuts and a squeeze of lime. The toppings make it look pretty too, right!?

Peanuts and coconut shavings garnished on top of a soup.

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Recipe Science

Two things help to thicken the soup naturally

The starches in the diced sweet potato gelatinize, swell and thicken once heated during the simmering step. The other element is the physical shear of the blender blades used during the pureéing process. It creates superfine suspended food particles in the liquid while further releasing the starches from the potatoes for increased viscosity.

Thai Coconut Soup with Sweet Potato

Grab a spoon and dig into this comforting bowl of Thai coconut soup! Made with authentic, bold, exotic flavors, sweet potatoes, and pears for a satisfying meal with an Asian twist.
4.91 from 21 votes
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings 4 servings
Course Soup
Cuisine Thai


  • 1 tablespoon vegetable oil
  • 4 cloves garlic
  • 1 ½ teaspoons minced ginger
  • 1 tablespoon minced lemongrass
  • 3 cups diced sweet potatoes, peeled, ½-inch dice
  • 1 cup diced pears, Bartlett, ¼-inch dice
  • 2 tablespoons red curry paste
  • 1 ½ cups coconut milk
  • 1 cup vegetable stock, divided, plus more as needed
  • 1 teaspoon fish sauce
  • kosher salt, as needed for seasoning
  • black pepper, as needed for seasoning


  • Heat a large pot over medium heat. Add oil, once hot add the garlic, ginger and lemongrass, saute until fragrant but not browned, 30 seconds.
  • Add sweet potatoes and pears to the pan. Turn heat to medium-high and saute for 5 minutes.
  • Add red curry, coconut milk and ½ cup vegetable stock to the pan, stir to combine and dissolve the curry in the liquid. Once the liquid starts to boil, reduce to a simmer over medium-low heat.
  • Cover and cook the soup until sweet potatoes are tender, about 20 minutes.
  • Add sweet potato soup, ½ cup vegetable stock, and fish sauce to a blender. On medium-high speed, process until smooth, about 1 to 2 minutes.
  • Add more vegetable stock if desired to adjust the thickness of the soup, processing in 30-second intervals.
  • Taste and season with salt and pepper as desired.
  • Serve soup hot with toppings is desired (see notes section).


  • Optional Garnish: Cilantro leaves, toasted coconut flakes, coconut milk, roasted peanuts, lime wedges.

Nutrition Facts

Serves: 4 servings
Calories 149kcal (7%)Carbohydrates 22g (7%)Protein 2g (4%)Fat 5g (8%)Saturated Fat 2g (10%)Polyunsaturated Fat 2gMonounsaturated Fat 1gSodium 356mg (15%)Potassium 362mg (10%)Fiber 4g (16%)Sugar 10g (11%)Vitamin A 150IU (3%)Vitamin C 4.1mg (5%)Calcium 10mg (1%)Iron 0.2mg (1%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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11 Comments Leave a comment or review

  1. Colleen says

    I would love to make this soup. I have all the ingredients, except for lemongrass. Would you suggest any substitutions?

  2. Deborah says

    This soup is AMAZING!!! I only had frozen chicken breasts, so I added extra time into the pressure cooking and it worked great!! I made white rice and served the soup over the rice.
    I highly recommend!!!

  3. Linda Leone says

    I had lots of sweet potatoes and some leftover coconut milk. Just made this soup and it smells and tastes good. I did not have the pear so added a carrot for sweetness. It seems to have worked!

  4. Jennifer Winchester-Pouncey says

    Thank you Jessica for sharing your recipe! My husband was very happy with his soup. He ate three big bowls. It’s a new recipe for our household.

  5. Michelle Dean says

    I know you say not to skip the fish sauce, but due to allergies it’s not something I can put in. Is there a substitute you can recommend?

    • Jessica Gavin says

      Hi Michelle! If you are not allergic to soy, I would recommend red or yellow miso paste to taste. Look for gluten-free products if you are sensitive to that as well. It will give you that savory and umami flavor from fermentation, similar to fish sauce but won’t have the strong fish aroma.