Go Back
Two white bowls with Thai yellow curry soup on a grey background

Thai Yellow Curry Sweet Potato Soup

This Thai yellow curry sweet potato soup is a quick and simple soup that's high on flavour and low on fat. Made with homemade Thai yellow curry paste, this low fat soup is the perfect fast and simple weeknight recipe.
Course Soup
Cuisine Thai
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 Servings
Calories 507kcal
Author Debs


  • 1/4 cup homemade Thai yellow curry paste
  • 1 Tablespoon vegetable oil
  • 1 shallot sliced
  • 2 cloves garlic minced
  • 1 thumb size piece of ginger
  • 2 cups vegetable or chicken broth
  • 2 small sweet potatoes diced into 1 inch cubes
  • 1 tin full fat coconut milk
  • 2 cups kale kale or spinach
  • 1 red bell pepper cut into thin strips 1 inch long
  • 3 Tablespoons cilantro chopped (for garnish)


  • Heat the oil in a medium sauce pan over a medium heat and gently saute the garlic, ginger and shallot. Add the Thai yellow curry paste to the pan and cook for a further 2 minutes. Add the broth and potatoes and bring to a boil. Turn the heat down to a simmer and cook the potatoes uncovered for about 8 minutes or until tender.
  • Add the coconut milk to the pan and bring to a gentle simmer to heat through. Turn the heat off and add the kale and red pepper. Set the pan aside for 5 minutes to allow the kale to wilt and the pepper to soften.
  • Pour into bowls and serve with cilantro for garnish.


If you'd like to make this a more robust dinner then a great idea would be to add noodles into the soup. It's not necessary, but it is delicious!