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Sweet Potato Coconut Soup

Vegetable Recipes: Sweet Potato Coconut Soup Recipe

 Sweet Potato Coconut Soup Recipe from

A great winter-warmer soup with ahint of spiciness. Delicious with a glass of Sauvignon Blanc...

Serves 6.


  • 2 cups white sweet potato, peeled and cut into 15mm cubes
  • 1 small tin baby corn, drained and rinsed
  • 2 cups butternut pumpkin, peeled and cut into 15mm cubes
  • 1/3 cup jasmine rice, washed
  • ½ cup bamboo shoots, drained and rinsed
  • 5 cups water
  • 2 cups (500ml) thick coconut milk
  • 1 tablespoon Red Curry Paste
  • 3 kaffir lime leaves, finely sliced
  • 1 stem of lemon grass (use soft white inner portion, lower 10cm)
  • 1 cup fresh basil leaves (use thai basil if available)



  1. Put all of the ingredients except for the basil into a large saucepan and bring to the boil.
  2. Lower the heat to a simmer and cook for 20-25 minutes, or until the vegetables are tender.
  3. Tear the basil into small pieces and sprinkle into the soup.
  4. Stir and serve immediately.
  5. Make this into a hearty main meal by adding diced chicken or pork in Step 1, or prawns after 15-20 minutes cooking time.


This Recipe Goes Well With - Margaret River 2007 Sauvignon Blanc

A luscious Sauvignon Blanc with floral and tropical fruit aromas, an excellent balance of ripe fruit flavours and a crisp off-dry finish.