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Thai Sweet Potato Shrimp Soup | Taste and Tipple

Thai Sweet Potato Shrimp Soup

This flavourful Thai sweet potato shrimp soup offers a filling, protein-rich meal that will leave you satisfied without compromising your diet.

Course Soup
Cuisine Thai
Keyword Celery, Coconut Milk, Peanut Butter, Red Pepper, Shrimp, Sweet Potato
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 6
Calories 239 kcal


  • 2 tbsp butter
  • 1 cup onions chopped
  • 1 cup red pepper chopped
  • 3/4 cup celery chopped
  • 2 tsp garlic minced
  • 4 cups sweet potato peeled and cubed
  • 1 tbsp ginger grated
  • 3/4 tsp ground cumin
  • 3/4 tsp ground coriander
  • 3/4 tsp curry powder
  • 1/4 tsp ground cinnamon
  • 2 cups chicken broth
  • 1 can coconut milk
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 3 tbsp fresh cilantro chopped
  • 3 tbsp fresh basil chopped
  • 2 tbsp light peanut butter
  • 1 tbsp brown sugar
  • 1 tbsp freshly squeezed lime juice
  • 1 lb cooked medium shrimp, tails removed thaw if frozen


  1. Heat butter in a large, non-stick soup pot over medium heat. Add onions, red pepper, celery, and garlic. Cook and stir until vegetables begin to soften, about 4 minutes.

  2. Stir in sweet potatoes, ginger root, cumin, coriander, curry powder, and cinnamon. Cook and stir for 30 seconds. Add broth, coconut milk, salt, and pepper. Bring soup to a boil. Reduce heat to low, cover, and simmer for 10 minutes, just until sweet potatoes are tender.

  3. Transfer half the soup to a blender and purée until smooth. Return puréed soup to pot with remaining soup. Stir in cilantro, basil, peanut butter, brown sugar, and lime juice. Mix well. Add shrimp and heat for about 2 more minutes, just until shrimp is hot. 

Recipe Notes

Recipe from: Podleski, Janet and Greta. Eat, Shrink & Be Merry. "Thai One On." Granet Publishing, 2005, pp. 52.