Thai Sweet Potato Curry Soup with Salmon is a cozy and flavorful winter meal. The soup is creamy with a perfect balance of sweet and spicy flavors. The crispy noodle balls add some unexpected crunch to the soup and you will fall in love with every bite!
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There is something so magical about a creamy, sweet potato soup. This recipe takes it up a notch with an array of curry powders and pastes for an extra kick or heat and sweetness. The crispy noodle balls are purely optional but highly recommended! The noodle balls are crispy on the outside and soft on the inside. It’s the perfect textural contrast to the smooth and creamy soup.
Ingredients for Thai Sweet Potato Curry Soup with Salmon
The base of this soup is made from sweet potatoes cooked in an array of Asian pastes and spices, along with some peanut butter and coconut milk for extra creaminess. There is an intense umami flavor from the miso paste that carries through the soup and makes every bite even better than the next!
- neutral oil
- large onion
- medium sweet potatoes
- garlic cloves
- ginger
- turmeric
- Thai red curry paste
- red miso paste
- full fat unsweetened coconut milk
- unsweetened peanut butter
- fish sauce
- chicken or vegetable broth
- salmon filet – see notes below for making this recipe completely vegan.
- brown sugar
- curry powder
- salt and pepper to taste
- dried ramen noodles or any type of rice noodle (or see recipe below for crispy noodle balls)
- fresh chopped cilantro, limes, hot sauce and extra coconut milk for garnish – optional.
Crispy Noodle Balls – optional
- dried ramen noodles or any type of rice noodle
- large egg
- panko
Here’s what else you’ll need:
- large pot or Dutch oven with lid
- cutting board and knife
- stirring spoon
- baking sheet
- small mixing bow
- medium saucepan
- strainer
- hand blender or regular blender
- measuring cups and spoons
How to Make Thai Sweet Potato Curry Soup with Salmon
This is a perfect recipe to make when you’re having guests over and want something cozy but impressive. This recipe requires a bit of multi-tasking but nothing too overwhelming. First, you’ll prepare the crispy noodle balls. While the balls are chilling in the refrigerator, you can begin making the soup. While the soup simmers, prepare the salmon by seasoning with the spices. Bake the salmon and the noodle balls simultaneously then partially blend the soup to add some creaminess. Combine the salmon into the soup, then serve and top with noodle balls.
- Cook the onion and sweet potatoes.
- Add garlic and ginger and cook until aromatic then season with turmeric.
- Add curry paste, coconut milk, peanut butter, fish sauce and broth then stir. Bring to a boil then let simmer until sweet potatoes are softened.
- Prepare the salmon by seasoning with salt, pepper, brown sugar and curry powder.
- Roast the salmon until cooked to your liking. Shred the cooked salmon and set aside. Bake the noodle balls with the salmon until browned and crisp.
- If not making crispy noodle balls, cook the ramen noodles in boiling water, drain and set aside.
- Blend half of the soup mixture then add the shredded salmon and cooked noodles (if not using noodle balls). Serve hot!
Crispy Noodle Balls – optional
- Cook the noodles then drain. Spread onto a baking sheet and let chill.
- Roughly chopthe noodles then combine with an egg and panko. Chill.
- Form the mixture into small balls and place on a baking sheet. Chill until ready to bake.
More Cozy Soup Recipes
- Italian Beans and Greens Soup with Sausage
- Pumpkin Chili
- Coconut Curry Chicken Noodle Soup
- Maple Stout Beef Ragu
- Salmon in Sweet and Sour Broth
Please let me know how your Thai Sweet Potato Curry Soup with Salmon turn out in the comments below. I can’t wait to hear from you!
Make sure to checkout the Spotify playlists I’ve paired with this recipe below!
Thai Sweet Potato Curry Soup with Salmon
AuthorLeandra BuchinCategoryDairy-Free, Gluten-Free, Mains, Pescatarian, Soups and StewsDifficultyIntermediateThai Sweet Potato Curry Soup with Salmon is a cozy and flavorful winter meal. The soup is creamy with a perfect balance of sweet and spicy flavors. The crispy noodle balls add some unexpected crunch to the soup and you will fall in love with every bite!
Cook your ramen noodles according to the package instructions. Drain the noodles then transfer to a parchment lined baking sheet. Let the noodles cool at room temperature for 10 Minutes, then transfer to the refrigerator and let chill for 1 Hour.
Remove the noodles from the refrigerator once chilled, then roughly chop the noodles. Transfer the chopped noodles to a bowl and combine with the egg and panko. Transfer the mixture to the refrigerator to chill for 30 Minutes.
Once chilled, remove the noodle mixture from the refrigerator and begin to form small balls using your hands. Place the noodle balls on a parchment lined baking sheet then refrigerate until you're ready to make the soup. You will bake the noodle balls when you put the salmon in the oven.
In a large pot or Dutch oven (with a lid), heat the oil over medium-high heat. Add the onion and sweet potatoes and cook, stirring occasionally, for about 8 minutes.
Add the garlic, ginger and cook until aromatic, about 3 minutes. Season everything with turmeric and stir to combine.
Add the red curry paste, miso paste, coconut milk, peanut butter, fish sauce and broth and give everything a good stir. Bring to a boil, then reduce heat to medium and let simmer, uncovered, for 20 Minutes or until the sweet potatoes are softened. Meanwhile, prepare the salmon.
Preheat your oven to 400°F. Place the salmon filet on a parchment lined baking sheet. Season with salt and pepper. In a small bowl, mix the brown sugar and curry powder then sprinkle evenly over the salmon.
Roast the salmon for 11 Minutes or until cooked to your liking. Using 2 forks, shred the salmon. Set aside. If making crispy noodle balls, bake the noodle balls with the salmon for 20 Minutes or until lightly browned and crisp.
If you're not making crispy noodle balls, follow this step: While the salmon is roasting, cook the ramen noodles according to the package instructions. Drain and set aside.
When the sweet potatoes in the soup are cooked and softened, remove the pot from the heat. Use a hand blender (or transfer half of the soup to a blender) to blend half of the soup mixture. Add the shredded salmon to the pot along with the cooked noodles and mix well. Serve warm with coconut milk, hot sauce, lime wedges and fresh cilantro. Add the crispy noodle balls at the end if using.
Ingredients
Directions
Cook your ramen noodles according to the package instructions. Drain the noodles then transfer to a parchment lined baking sheet. Let the noodles cool at room temperature for 10 Minutes, then transfer to the refrigerator and let chill for 1 Hour.
Remove the noodles from the refrigerator once chilled, then roughly chop the noodles. Transfer the chopped noodles to a bowl and combine with the egg and panko. Transfer the mixture to the refrigerator to chill for 30 Minutes.
Once chilled, remove the noodle mixture from the refrigerator and begin to form small balls using your hands. Place the noodle balls on a parchment lined baking sheet then refrigerate until you're ready to make the soup. You will bake the noodle balls when you put the salmon in the oven.
In a large pot or Dutch oven (with a lid), heat the oil over medium-high heat. Add the onion and sweet potatoes and cook, stirring occasionally, for about 8 minutes.
Add the garlic, ginger and cook until aromatic, about 3 minutes. Season everything with turmeric and stir to combine.
Add the red curry paste, miso paste, coconut milk, peanut butter, fish sauce and broth and give everything a good stir. Bring to a boil, then reduce heat to medium and let simmer, uncovered, for 20 Minutes or until the sweet potatoes are softened. Meanwhile, prepare the salmon.
Preheat your oven to 400°F. Place the salmon filet on a parchment lined baking sheet. Season with salt and pepper. In a small bowl, mix the brown sugar and curry powder then sprinkle evenly over the salmon.
Roast the salmon for 11 Minutes or until cooked to your liking. Using 2 forks, shred the salmon. Set aside. If making crispy noodle balls, bake the noodle balls with the salmon for 20 Minutes or until lightly browned and crisp.
If you're not making crispy noodle balls, follow this step: While the salmon is roasting, cook the ramen noodles according to the package instructions. Drain and set aside.
When the sweet potatoes in the soup are cooked and softened, remove the pot from the heat. Use a hand blender (or transfer half of the soup to a blender) to blend half of the soup mixture. Add the shredded salmon to the pot along with the cooked noodles and mix well. Serve warm with coconut milk, hot sauce, lime wedges and fresh cilantro. Add the crispy noodle balls at the end if using.
Notes
Notes
MAKE IT VEGAN: To make this recipe completely vegan, make the following substituttions:
- Salmon – substitute with firm tofu. Season the tofu with salt, pepper and the curry/ brown sugar mixture. Roast the entire block at 400F for 10-15 minutes. Remove from the oven and dice into bite-sized pieces.
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