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Warm, spicy and packed with nourishing ingredients, this Thai chicken and sweet potato soup is a comfort food favorite with bold Southeast Asian flair. Juicy chicken, creamy coconut milk and hearty sweet potatoes come together in a rich, spiced broth. It’s easy enough for a weeknight dinner, yet flavorful enough to impress. The addition of rice noodles and fresh herbs rounds everything out for a complete meal in a bowl.
This Thai chicken and sweet potato soup is a cozy and flavorful dish with coconut, noodles and vegetables in every bite. It’s perfect for cold weather comfort.
Also try parmesan pork tenderloin, chicken madras, chicken pad Thai, beef curry, or unsloppy joes biscuit pockets.
Why You’ll Love It
One pot meal: Everything simmers together for an easy cleanup.
Bold flavors: The curry paste, ginger and chili deliver a rich, spicy depth.
Great texture: Sweet potatoes, noodles and chicken provide a satisfying bite.
Comforting and filling: This is a hearty soup that keeps you full and satisfied.
Thai Chicken and Sweet Potato Soup Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Coconut oil: Used to sear the chicken and develop flavor.
Chicken breast: A lean protein base for the soup.
Shallots: Mild and aromatic, they complement the garlic and ginger.
Garlic cloves: Add bold, savory depth.
Ginger: Offers a fresh, peppery warmth.
Red curry paste: The main source of heat and Thai flavor.
Turmeric: Adds color and earthy notes.
Garlic powder: Layers in extra garlic flavor.
Chicken broth: Forms the base of the soup.
Coconut milk: Brings richness and creaminess.
Tamari soy sauce: Adds umami depth.
Sweet potatoes: Hearty and naturally sweet, these balance the spice.
Rice noodles: Absorb the flavorful broth and add texture.
Chili peppers: For a spicy finish.
Bell peppers: Add crunch and color.
Fresh herbs: Cilantro and basil add brightness and freshness.
Limes: Used for both cooking and garnish to enhance flavor.
How to Make Thai Chicken Sweet Potato Soup
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prep the chicken: Cube and season it with salt and pepper, then sauté in coconut oil.
Add aromatics and spices: Stir in garlic, ginger, shallots, red curry paste, turmeric and garlic powder.
Simmer the soup: Add sweet potatoes, broth, coconut milk, soy sauce and lime juice. Simmer until tender.
Add noodles and peppers: Stir in rice noodles and bell peppers, cooking just until noodles are soft.
Garnish and serve: Top with basil, shallot, cilantro, lime slices and red chili peppers.
Substitutions and Variations
Use shrimp instead of chicken: For a lighter version with seafood.
Add mushrooms: For extra umami flavor.
Use spinach or kale: Swap for or add to the fresh herbs.
Make it vegetarian: Use tofu and vegetable broth in place of chicken.
Serving Suggestions
Side dishes: Pair your Thai chicken and sweet potato soup with crab cake egg rolls, shrimp spring rolls or hibachi noodles.
For dessert: Finish your meal with Japanese cheesecake, dragon fruit ice cream or Vietnamese coffee ice cream with boba.
How to Store Thai Chicken Soup with Sweet Potatoes
Store: If you have any leftover red curry chicken soup, it will keep for up to 4 days in an airtight container in the refrigerator. Dairy-based soups don’t keep as long because of the dairy component.
Freeze: Dairy-based soups don’t usually freeze well because they will ‘separate’ upon thawing. Since we’re using coconut milk in this Thai soup, you shouldn’t have that issue. It might separate a little but you can give it a good stir while reheating it in a pan to mix everything up again.
Thaw: Defrost in the fridge overnight.
Reheat: You can warm it back up in a pan on the stove.
Top Tips
Cut the vegetables evenly: This ensures everything cooks at the same speed.
Adjust spice levels: Add more chili or curry paste if you love heat.
Don’t overcook the noodles: Add them at the end to avoid mushiness.
Garnish right before serving: Fresh herbs and lime give the best flavor when added last.
Thai Chicken and Sweet Potato Soup FAQs
Yes, it reheats well and flavors deepen overnight.
Red curry paste is most common, but yellow or green work too if you prefer.
No, but you can peel them if you prefer a smoother texture.
Best Thai Chicken and Sweet Potato Soup Recipe
Thai Chicken and Sweet Potato Soup
Equipment
- Peeler Optional
- Dutch Oven or Large Heavy Pot
Ingredients
- 1 Tablespoon coconut oil
- 1 Pound chicken breast
- ½ Teaspoon sea salt
- ½ Teaspoon black pepper, freshly cracked
- 2 shallots
- 5 garlic cloves, minced
- 1 Piece ginger, minced
- 3 Tablespoons red curry paste
- 1 Tablespoon ground turmeric
- 1 Teaspoon garlic powder
- 4 Cups chicken broth
- 1 Can coconut milk, 14-Ounce
- 1 Tablespoon tamari soy sauce
- 2 sweet potatoes
- 8 Ounces rice noodles
- 2 chili peppers
- 1 yellow bell pepper
- 1 green bell pepper
- 1 Bunch cilantro, small bunch, chopped
- 2 Tablespoons basil, fresh, chopped
- 4 limes
Instructions
- Season chicken with salt and pepper and cut into 1-inch cubes. Heat a Dutch oven over medium high heat. Add 1 tablespoon of coconut oil and diced chicken and sauté for 5 minutes.
- Mince garlic, ginger, and 1 shallot and add to the pot. Lower heat to medium low, then add red curry, turmeric and garlic powder. Cook for 1 minute.
- Cut sweet potato into ½-inch cubes. Peeling is optional. Pour chicken broth, coconut milk, soy sauce, juice from 1 lime, and sweet potato into the Dutch oven. Stir, and cook for 15 minutes.
- Thinly slice green and yellow bell peppers. Add to the pot with rice noodles. Cook for an additional 5 minutes to soften the noodles. This ensures the peppers will still have a slight crunch.
- Top with thinly sliced basil and shallot. Garnish with cilantro, lime slices and sliced red chili peppers.
Notes
Adjust spice levels: Add more chili or curry paste if you love heat.
Don’t overcook the noodles: Add them at the end to avoid mushiness.
Garnish right before serving: Fresh herbs and lime give the best flavor when added last.
Nutrition
This Thai chicken and sweet potato soup brings together creamy coconut milk, warming spices and hearty ingredients for a satisfying meal. The balance of heat, sweetness and citrusy brightness makes it a standout dish for any time of year. It’s easy to customize, whether you want to turn up the heat or keep things mild. No matter how you serve it, Thai red curry chicken soup is a recipe that will keep you coming back for more.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Is this a dish that could be meal prepped for the week or would the rice noodles not hold up?
Hi Leia, the rice noodles would get overly soft and soggy, but you could always make some fresh each time you serve the soup. The same happens when you freeze something with rice noodles in. Apart from that, this is a good meal-prep recipe.
The flavor is just unbelievable. Every sip is heartwarming.
Craving comfort food? This soup checks all the boxes—cozy, hearty, and perfectly seasoned.
I miss the authentic Thai flavors and this curry soup has satisfied my cravings.
I love Thai flavors! This curry dish is a delight to my taste buds.
Such a pretty dish that seems complicated but so easy and delicious! We enjoyed it so much! 🙂
I love all things curry. But this recipe has got to be the best one I’ve tried yet!
Obsessed with Thai food. This dish was a winner!
How big of a “piece” of ginger did you use?
I used about the same amount of ginger as garlic cloves. If you aren’t a huge ginger fan feel free to use less.
love all the color in this! Looks delish