Growing up, nothing brought me more joy than the aroma of soup simmering in my grandmother’s kitchen. The scent of garlic, ginger, and spices floating through the house was enough to gather everyone around the table without being called. Years later, while working in a small beach café in Koh Samui, I tasted a version of Thai chicken soup with sweet potato that changed the game. It was creamy, fragrant, and just spicy enough to warm your soul. Inspired by that bowl of goodness, I brought the recipe home and made it my own.
This Thai chicken soup with sweet potato quickly became a reader favorite on Fresh Leaf Rezepte. It’s simple enough for a weeknight, deeply flavorful, and feels like a cozy fall hug in a bowl. It combines everything I love: nourishing ingredients, a hint of heat, and just the right amount of sweetness. Whether you’re fighting a cold or just craving comfort, this soup is exactly what you need.
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Thai Chicken Soup with Sweet Potato
- Total Time: 35 minutes
- Yield: 4 servings
Description
Thai Chicken Soup with Sweet Potato is creamy, fragrant, and just spicy enough to warm your soul. Inspired by a bowl in Koh Samui and perfected in home kitchens, this comforting soup blends coconut milk, sweet potato, chicken, and lime into one cozy, nourishing dish.
Ingredients
- 1 tablespoon coconut oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red chili or ½ teaspoon chili flakes (adjust to taste)
- 2 sweet potatoes, peeled and diced
- 1 can (400ml) full-fat coconut milk
- 3 cups chicken broth (low-sodium)
- 2 cups shredded cooked chicken
- 2 tablespoons fish sauce
- Juice of 1 lime
- Fresh cilantro, chopped
- 2 green onions, sliced
- Optional: cooked jasmine rice for serving
Instructions
- In a large pot, heat coconut oil over medium heat. Sauté diced onions for 2–3 minutes until soft. Stir in garlic, ginger, and chili. Cook for 1 minute.
- Add diced sweet potatoes and stir to coat with aromatics.
- Pour in chicken broth. Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes until sweet potatoes are fork-tender.
- Stir in shredded chicken and coconut milk. Simmer for another 5–7 minutes.
- Add fish sauce, lime juice, green onions, and cilantro. Taste and adjust seasoning.
- Serve hot with a spoonful of jasmine rice or crusty bread, and garnish with extra herbs if desired.
Notes
Use rotisserie or leftover chicken for convenience. Swap fish sauce with soy sauce if needed. Add-ins like edamame, chickpeas, or spinach work great. This soup stores and freezes well—just add rice or noodles fresh when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Ingredients You’ll Need for Thai Chicken Soup with Sweet Potato
Making this flavorful soup doesn’t require a trip to a specialty store. Most ingredients are pantry staples or easy to find in regular grocery stores.
Main Ingredients:
- 1 tablespoon coconut oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red chili or ½ teaspoon chili flakes (adjust to heat preference)
- 2 sweet potatoes, peeled and diced
- 1 can (400ml) full-fat coconut milk
- 3 cups chicken broth (low-sodium or homemade)
- 2 cups shredded cooked chicken
- 2 tablespoons fish sauce
- Juice of 1 lime
- Fresh cilantro, chopped
- 2 green onions, sliced
- Optional: cooked jasmine rice for serving
This soup pairs wonderfully with a slice of crusty bread or on its own. The sweet potato provides a creamy base that balances out the chili’s kick.
Pro Tip: You can substitute fish sauce with soy sauce if needed. For a more protein-packed version, try adding some edamame or chickpeas near the end of cooking like we do in this chicken broccoli cheese soup recipe.
Step-by-Step Instructions
This Thai chicken soup with sweet potato is easy enough for beginners and rewarding for seasoned cooks.
- Sauté aromatics: In a large pot, heat coconut oil over medium heat. Add diced onions and sauté for 2–3 minutes until soft. Stir in garlic, ginger, and chili. Cook for 1 minute until fragrant.
- Add sweet potatoes: Toss in the diced sweet potatoes and stir to coat with the aromatics.
- Pour in liquids: Add the chicken broth and bring to a gentle boil. Reduce heat, cover, and simmer for 12–15 minutes or until the sweet potatoes are fork-tender.
- Add chicken and coconut milk: Stir in shredded chicken and coconut milk. Simmer another 5–7 minutes.
- Finish with flavor: Add fish sauce, lime juice, green onions, and cilantro. Taste and adjust seasoning.
Serve hot, ideally with a spoonful of cooked jasmine rice or crusty bread. The contrast of the rich broth with the sweet potatoes and lime makes this dish irresistible.
Need more ideas like this? Our spicy chicken noodle soup is another reader-loved comfort food that comes together fast.
Tips for Success
This Thai chicken soup with sweet potato is very forgiving, but here are a few helpful tips to get the best result:
- Use leftover or rotisserie chicken to save time without compromising on taste.
- Chop sweet potatoes evenly so they cook at the same rate.
- Don’t skip the lime juice: it brightens the richness of the coconut milk and deepens the Thai flavor profile.
- Spice control: Start with less chili, then taste. You can always add more heat but can’t remove it once it’s in.
Want more cozy bowls? Try our hash brown soup recipe, perfect for chilly evenings.
Variations and Substitutions
Make this Thai chicken soup with sweet potato your own with these simple swaps:
Gluten-Free
This soup is naturally gluten-free as long as your broth and fish sauce are certified gluten-free. Pair it with rice noodles or gluten-free bread.
Vegetarian
Omit the chicken and use vegetable broth. Add cubes of tofu or chickpeas for protein. Mushrooms, especially shiitake, make a wonderful umami addition.
Low Carb
Swap sweet potatoes for cauliflower florets or diced zucchini. You’ll still get a satisfying, creamy result.
Add-ins
Top with chopped peanuts, a drizzle of sesame oil, or a swirl of sriracha for extra heat. Some readers love adding a soft-boiled egg on top for richness.
Love soup customization? You’ll enjoy our autumn squash soup recipe and asparagus soup recipe too.
Storage and Meal Prep
One reason this Thai chicken soup with sweet potato is so popular is how well it keeps.
- Fridge: Store in an airtight container for up to 4 days. Reheat on the stove or microwave.
- Freezer: Cool completely and freeze in portions for up to 2 months. Thaw in the fridge overnight and reheat gently.
- Meal prep: This is a perfect make-ahead lunch or dinner. Add rice or noodles fresh when serving to avoid sogginess.
Serve it up alongside our Mississippi chicken recipe if you’re meal-prepping a hearty weeknight menu.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Yes! Add all ingredients except coconut milk, lime juice, and herbs to a slow cooker. Cook on low for 6–7 hours. Stir in coconut milk and lime juice at the end.
Is Thai chicken soup with sweet potato spicy?
It can be, depending on how much chili you add. Start with less and build it up to your comfort level.
Can I use frozen sweet potato?
Absolutely. Just toss them in frozen, no need to thaw. They might take a few minutes longer to cook.
What if I don’t have coconut milk?
You can substitute with half-and-half or a mix of milk and cream, but you’ll lose the signature Thai flavor. Coconut milk gives the dish richness and depth.
Final Thoughts
There’s something incredibly comforting about a bowl of Thai chicken soup with sweet potato. It’s vibrant, soothing, and packed with both flavor and nourishment. Whether you’re curled up on the couch, recovering from a cold, or simply craving something satisfying, this soup brings the warmth of Thailand right to your kitchen.
Just like our garlic parmesan chicken and potatoes, this soup is a recipe you’ll make again and again.