This soup is unbelievably silky, it carries punchy flavours, and is lifted with just the right amount of heat. I adore this soup, and think that it can be enjoyed in any weather.


Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Lunch, Soup, Starter
Cuisine: Asian
Keyword: coconut, sweet potato
Servings: 4 people
Author: Tammy Montgomery


  • 800 g sweet potato peeled and cubed
  • 1 brown onion chopped
  • 1 clove garlic chopped
  • 15 cm ginger knob about 2 tablespoons
  • 2 chillies seeded and sliced finely (reserve a few slices for garnish)
  • 2 tbls butter
  • 1 litre chicken stock home-made or good quality shop-bought
  • 2 tbls soy sauce
  • 1 can coconut milk
  • 1 coconut shaved (you can use dried, shaved coconut)


  • Place a large pot onto medium heat, add butter and gently saute onions, garlic, ginger and chilli.
  • Add chicken stock and sweet potato, and simmer until tender. Check after about 15 minutes. Take off the heat and let cool slightly.
  • Blend until smooth in a food processor and return to the pot.
  • Stir in coconut milk and soy sauce. Taste and season accordingly.
  • Toast coconut shavings in a hot dry pan, keep a close eye on them, because they burn easily.
  • Serve soup in bowls and top with fresh coriander and coconut shavings.