Vietnamese Purple Yam Soup (Canh Khoai Mỡ)

Vietnamese Purple Yam Soup (Canh Khoai Mỡ)

  • Author: Helen Au
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6
  • Category: Savory
  • Method: Cooking
  • Cuisine: Vietnamese


This Vegan Vietnamese Purple Yam Soup requires minimal ingredients, yet, is creamy and filling. You can have it as is or serve with white rice.


-1 lb purple yam or sweet potato, grated (you can also find frozen packages of them in Asian supermarkets)
-3 stalks green onions, white parts only, sliced
-4 cups vegetable broth
-4 cups water
-4 cloves garlic, minced
-½ block (~7oz) firm tofu, pressed and crumbled
-1 tbsp olive oil
-1 tsp mushroom seasoning
-½ tsp organic cane sugar
-1 tsp salt
-Ground white pepper
-Mint or Thai Basil leaves, for garnish
-Cooked jasmine rice, for serving


  1. Heat a large pot over medium-low heat. Add the oil, minced garlic, and sliced scallions. Allow it to cook for a couple of seconds until fragrant.
  2. Add the mushroom seasoning, cane sugar, and salt. Allow to cook for about 15 seconds.
  3. Aass in the vegetable broth and water. Bring to a boil. Add in the grated yam. Stir until well-combined. Allow to cook for 5-10 minutes.
  4. Add in the crumbled tofu. Stir until combined. Cook for another 10 minutes. Taste for seasoning, adding more salt if needed.
  5. Top with some mint or Thai leaves and ground white pepper. Serve with jasmine rice (optional). Enjoy!

Keywords: soups, Vietnamese recipes, purple yams, purple potatoes