Thai Sweet Potato Soup
This Thai Sweet Potato Soup is a creamy and flavorful dish that combines the natural sweetness of sweet potatoes with aromatic spices and coconut milk. It's a perfect comfort food that's easy to prepare, nutritious, and bursting with Thai flavors.
Equipment
- 1 large pot or Dutch oven
- 1 blender (immersion or standard)
- 1 cutting board
- 1 measuring cups and spoons
- 1 spoon for stirring
Ingredients
- 2 medium sweet potatoes, peeled and cubed About 1 pound.
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon red curry paste
- 4 cups vegetable broth
- 1 can (14 ounces) coconut milk
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- to taste salt
- to taste pepper
- optional fresh cilantro for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and sauté for 5 minutes until translucent.
- Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
- Add the red curry paste and cook for another 2 minutes, stirring frequently.
- Add the cubed sweet potatoes to the pot and pour in the vegetable broth. Bring to a boil.
- Reduce the heat and let it simmer for about 20 minutes, or until the sweet potatoes are tender.
- Remove the pot from the heat. Using an immersion blender, blend the soup until smooth. (If using a standard blender, blend in batches; be careful with hot liquids.)
- Return the blended soup to the pot. Stir in the coconut milk, lime juice, and soy sauce. Heat the soup gently until warmed through.
- Season with salt and pepper to taste. Adjust lime juice or soy sauce if needed.
- Serve hot, garnished with fresh cilantro, if desired.
Notes
For an extra kick, you can add a pinch of red pepper flakes during cooking.
This soup can be stored in the refrigerator for up to 3 days and freezes well for up to a month. Reheat before serving.
Serve with crusty bread for a complete meal.