Vietnamese sweet potato soup with coconut

Vietnamese sweet potato soup with coconut
  • 1 Piece sweet potato (big)
  • 1 Table spoon (tbsp) oil
  • 20 Dekagram (dkg) chicken breast
  • 1 Piece onion (small)
  • 1 Piece garlic cloves
  • 1 Piece lemon grass, trimmed and chopped
  • 1 Tea spoon (tsp) grated fresh ginger
  • 1 Piece chili or jalapeno
  • 4 Decilitre (dl) coconut milk
  • 2 Decilitre (dl) chicken stock
  • 1 Table spoon (tbsp) lime zest

season: Whenever

occasion: 4Family

origin: Traditional (National&Religious)



This vietnamese sweet potato soup is hot and delicious way to serve sweet potato at dinner parties. In a large stockpot, heat oil over medium heat. Add chicken, onion, lemongrass, garlic, jalapeno and ginger. Cook until chicken breast is browned and onion is soft, about 10 minutes. Add sweet potatoes, chicken stock and coconut milk and lime zest. Bring to a simmer; cover and cook until sweet potatoes are tender, about 20 minutes. Uncover, remove lemongrass, and add salt and pepper to taste. Garnish with cilantro and jalapeno and serve warm.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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