Shrimp and Sweet Potato Thai Soup

"Thailand in a blender: this baby will take you right back to Kao San Road."
-- @saltychefs
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  • Recipe Card
Prep time 15mins
Cook time 10mins
Serves or Makes: 4

Recipe Card


  • 3 tablespoons red curry paste
  • 3 shallots
  • 1 tablespoon Brown Sugar
  • 3 cloves Garlic
  • 1 thumb Ginger
  • 1 vegetable stock cube
  • 2 teaspoons fish sauce
  • 1 lime
  • 300 milliliter coconut milk
  • 5 Kaffir lime leaves
  • 400 grams Sweet potato (fries)
  • 1 bunch coriander
  • 150 grams shrimp
  • 1 clove garlic
  • 1 chili
  • 1 teaspoon fish sauce
  • 1 tablespoon soy sauce
  • 1 Lime
  • 1 Handful peanuts
  • 1 tablespoon brown sugar


  • Step 1

    Take a nice and heavy Dutch oven and preheat. Add red curry paste, and fry for about 2 minutes until aromatic. Then, add onions and sugar.

  • Step 2

    After a few minutes, add garlic, ginger, stock cube and fish sauce. Allow to fry for a bit, but don’t color. Then, add about 600 mL of boiling water (or cold – I won’t check) and your can of coconut milk.

  • Step 3

    Then, add sweet potato, kaffir lime leaves and stalks of coriander (save leaves for topping). The potato should just be covered by the liquid – if not, add water. Allow to simmer for about 15 – 20 minutes, until all flavors have doubled and the sweet potato is completely soft.

  • Step 4

    Meanwhile, in a bowl, combine all shrimp, garlic, chili, fish sauce, soy and lime – and allow to marinate for a bit. At some point, throw shrimp in a hot preheated skillet (left over from the next step) and fry for about 2 minutes – they do not need longer.

  • Step 5

    Preheat skillet and gently brown peanuts, with brown sugar and smoked paprika, until dark brown. Then in same skillet, add some olive oil and fry red peppers until starting to char.

  • Step 6

    When the soup is done simmering – take out the kaffir lime leaves (!) then use a stick blender to soupify all of it. The consistency should be perfectly thick soupy – if not add water or boil down. Taste, taste, taste. We sometimes add extra black pepper, fish sauce, ginger, coconut milk or lime juice – depending on the taste.

  • Step 7

    Serve in bowls, with the fried shrimp, peanuts, red peppers and coriander leaves on top. Goes great with some naan – but that’s only for weekends and birthdays.

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