Che Khoai Lang Sweet Potato and Ginger Dessert Soup

Name: Che Khoai Lang Sweet Potato and Ginger Dessert Soup
Total time: 45 min
Cuisine: Vietnamese
Ingredients: 600g sweet potatoes, peeled and cut into 2 cm chunks; 60g fresh root ginger, peeled and sliced; 900ml water; 90g caster sugar; 40g small tapioca pearls; 200ml coconut milk; 0.25 tsp salt

Tender sweet potato and tapioca pearls in a warming ginger syrup, finished with coconut milk.

Time45 min
LevelEasy
Costabout £0.70 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

600 gsweet potatoespeeled and cut into 2 cm chunks
60 gfresh root gingerpeeled and sliced
900 mlwater
90 gcaster sugar
40 gsmall tapioca pearls
200 mlcoconut milk
¼ tspsalt

Method

1
Put the ginger, water and sugar in a pan. Bring to the boil and simmer for 10 minutes to make a fragrant syrup.
10 min
2
Add the sweet potato and simmer for 12 minutes until just tender but still holding its shape.
12 min
3
Stir in the tapioca pearls and simmer for 10 minutes more, stirring often so they do not stick, until they turn see through.
10 min
4
Pour in the coconut milk and salt and warm gently for 2 minutes. Do not boil.
5
Take out the ginger slices if you wish. Serve warm in bowls. It also keeps well chilled for a day.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.