Sweet Potato Lemon Grass Massaman Curry Soup
If there’s one soup you need to make this winter, it’s Sweet Potato Lemon Grass Massaman Curry Soup. This bowl of goodness ticks all the boxes—thick, luscious, silky, sweet, savoury, and packed with bold Thai flavours. Plus, it’s incredibly easy to make, making it the perfect comforting yet effortless meal for chilly days.
The sweet potato gives it a natural creaminess and subtle sweetness, while lemongrass and Massaman curry paste bring that signature fragrant, slightly spicy Thai kick. It’s one of those soups that tastes even better the next day, as the flavours have more time to infuse—so it’s a great make-ahead option!
I recently served this as soup shooters for an amuse-bouche at a Christmas dinner, and it was an absolute hit. Whether you serve it as a starter, a light meal, or a warming snack, this soup is guaranteed to impress.
Why You’ll Love This Recipe
✔️ Thick, creamy, and silky – A luscious texture from sweet potatoes.
✔️ Bold Thai flavours – A perfect balance of sweet, savoury, and fragrant spices.
✔️ Make-ahead friendly – Tastes even better the next day!
✔️ Versatile serving options – Enjoy as a full meal, starter, or amuse-bouche.
✔️ Easy & satisfying – Simple ingredients, maximum flavour.
This Sweet Potato Lemon Grass Massaman Curry Soup is the ultimate winter warmer, packed with Thai-inspired flavours that will keep you coming back for more. Let’s get cooking!
This soup is also great to serve as soup shooters as an appetizer or finger food, I served them together Smoked Mackerel Rillette & Cucumber Dille Pickle on Mille Feuille and Whipped Feta with Black Pepper Served on Sesame Brittle. All great drink-in-one-hand-snack-in-the-other-hand kind of bites. Recipe for the sesame brittle inspired by Simply Recipes.
Sweet Potato Lemon Grass Massaman Curry Soup
(5 votes, average: 4.60 out of 5)
Loading...Sweet Potato Lemon Grass Massaman Curry Soup is the ultimate winter comfort food—easy to make and bursting with Thai flavours.
Ingredients
- 3 sweet potatoes, peeled and cubed
- 1 onion, roughly chopped
- 1 garlic clove, roughly chopped
- 2 - 3 tbsp massaman (or red curry) paste
- 1 lemon grass stalk, bruised
- 3 - 4 lime leaves
- 3 - 4 slices ginger
- 1 vegetable stock cube
- 200 - 400 ml coconut milk
- Fish sauce to taste
- Lime juice to taste
Instructions
Start by sweating the onions and garlic for a few minutes in some vegetable oil and then add the curry paste. Sauté for a few minutes until the oil starts to separate from the paste.
Add the sweet potato cubes and stir to coat all the pieces. Add the lemongrass and the lime leaves and top it all off with just enough water to cover the potatoes, they can be sticking out for a few mm’s.
Add the stock cube and bring to a boil, simmer for 20 minutes until the sweet potato is softened. Turn off the heat and if you have time let everything infuse for 30 minutes or longer. If you don’t have time move on to the next step.
Remove the lemongrass, ginger and lime leaves and set aside for now. Blitz the soup until smooth with an immersion blender. Add 200 ml coconut milk to start and blitz again. Add more coconut milk to get your desired consistency, I like it a but thicker.
Season the soup to your liking with a few drops of fish sauce and a squeeze of lime, add back the lemongrass, ginger and lime leaves and leave them in there to infuse (also if you have leftovers and store it in the fridge, it will only better the flavour!)
Serve with a drizzle of coconut milk, some chili flakes, koriander, spring onions, whatever tickles your fancy!
