Recently I’ve been exploring more international flavors in my kitchen — first butter chicken, and now this Thai Sweet Potato Soup with Shrimp. Alongside those, I’ve also been making more curried soups and simple stir-fries on weeknights. It feels good to experiment and to bring a little tropical warmth to our cold corner of the world.
Maybe I’m trying to will the warm weather into existence, or perhaps I just crave bright, fragrant dishes right now. Either way, Paul is happy with the results, and so am I.
Spring is closer than it feels — the days are getting longer, and natural light makes photographing food so much easier. I love spring: the return of green, melting snow, and animals reappearing. Still, I always feel a tiny bit wistful that I didn’t make more of the cozy stews and casseroles I enjoy during the cold months. Only a small part of me is sad, though, because I’m mostly excited for lighter, fresher meals to come. Besides, there will always be next winter for more comfort food.
Living where we have four distinct seasons makes me appreciate each one more. The food changes with the weather too: warm soups and hot tea for winter, and bright salads and grilled dishes for summer. That’s part of why I love cooking — the food always matches the mood of the season.
Okay — enough about the weather. Back to the soup.
Thai Sweet Potato Soup with Shrimp
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- Author: Emily Koch
- Yield: 6 to 8 servings
- Category: Entree
- Cuisine: Thai-inspired Soup, Gluten Free, Seafood
Description
This Thai-inspired sweet potato soup with shrimp balances warming and refreshing flavors. The base is creamy pureed sweet potato with coconut milk for silkiness, while lemongrass, lime, cilantro and ginger lend bright, tropical notes. Earthy mushrooms soak up the broth and add depth. It’s a great transitional dish to enjoy as winter gives way to milder weather.
Ingredients
- 1 tablespoon coconut oil
- 2 serrano chilies, minced (substitute jalapeños if preferred)
- 2 inches fresh ginger, peeled and grated
- 2 tablespoons lemongrass paste
- 4 garlic cloves, minced
- 4 cups chicken broth (or vegetable broth; fish stock works well if available)
- 2 large sweet potatoes, peeled and cubed (about 4 cups)
- 2 tablespoons fresh cilantro, leaves and stems chopped
- 10 button mushrooms, washed and sliced
- 1 can full‑fat coconut milk (or light coconut milk for a lighter version)
- 1 1/2 teaspoons honey
- 2 tablespoons fish sauce (optional; adds savory depth)
- 1/2 pound shrimp, peeled and deveined
- Juice of two large limes
- Extra lime wedges and cilantro leaves for garnish
- Optional toppings: Sriracha, shredded purple cabbage, or spiced roasted cashews
Instructions
- Heat a medium stockpot over medium heat. Add the coconut oil and sauté the minced chilies for about 3 minutes.
- Add the grated ginger and lemongrass paste, sautéing another 5 minutes until the lemongrass is fragrant and slightly caramelized. Stir in the garlic and cook one more minute.
- Add the chicken broth and the cubed sweet potatoes. Increase the heat to high, cover, and bring to a boil. Reduce to a simmer and cook 6–8 minutes, until the sweet potatoes are fork-tender. Remove from heat and stir in the chopped cilantro.
- Puree the soup until smooth using an immersion blender, or carefully transfer the soup in batches to a countertop blender. When blending hot liquids, only fill the blender halfway and vent to avoid pressure buildup.
- Return the pureed soup to the pot and bring to a gentle boil. Add the sliced mushrooms and simmer 5–10 minutes, until they are tender.
- Stir in the coconut milk, honey and fish sauce, then reduce the heat to low.
- Add the shrimp and stir constantly for about 5 minutes, until the shrimp turn pink and curl. Remove from heat immediately to avoid overcooking the shrimp.
- Stir in the lime juice. Ladle the soup into bowls, garnish with cilantro leaves and lime wedges, and serve hot with any desired extra toppings on the side.
- Reheat leftovers gently, taking care not to overcook the shrimp.
Notes
If you prefer a milder soup, remove the ribs and seeds from the chilies or omit them entirely. The heat in this recipe is generally mild.
Fish sauce contributes salty, savory depth without making the soup taste fishy; if you find its aroma off-putting, omit it and season with salt or a small amount of soy sauce instead.