Skip to main content
Epicurious

Sweet Potato and Coconut Soup

4.7

(8)

Top view of vegan sweet potato and coconut soup in a white bowl with chile oil garnish.
Sweet Potato and Coconut SoupJoanne Murphy

Coconut milk is one of my favourite ingredients and it makes a fantastic creamy base for all the other robust flavours in this Asian-style soup. Choose firm sweet potatoes with orange flesh for their vibrant colour.

Cooks' Note

COOK AHEAD
This soup can be made up to 2–3 days in advance and kept covered in the fridge. It can also be frozen for up to 1 month but may need to be blitzed with a hand blender when reheating, as it may split.

WINE
An Alsace Gewürztraminer or German Riesling.

See Related Recipes and Cooking Tips

Read More
Cà Ri Gà (Vietnamese Chicken Curry)
Serve with crusty bread to dip in the golden sauce.
Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Sizzling Mushroom and Tofu Sisig
For the full effect, enjoy over a bed of rice with a pint of cold beer.
Okonomiyaki Tater Tots
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Frijoles de la Olla Ramen (Mexican Stewed Beans)
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Smoked Mackerel Udon
Chewy noodles, tinned fish, and hardy greens in an umami broth.