Thai Sweet Potato Soup
This Thai Sweet Potato Soup is a delightful blend of creamy sweet potatoes, coconut milk, and fragrant spices. It's not only delicious but also packed with nutrients, making it a perfect starter or light meal.
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Ladle
- 1 Cutting board
- 1 Knife
- 1 Measuring cups and spoons
Ingredients
- 2 medium sweet potatoes, peeled and diced About 1 pound.
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon lime juice
- to taste salt
- to taste pepper
- for garnish fresh cilantro Optional.
- for serving lime wedges Optional.
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent.
- Stir in the minced garlic, grated ginger, and red curry paste. Cook for another 1-2 minutes until fragrant.
- Add the diced sweet potatoes to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce to a simmer.
- Cover and let it simmer for about 15-20 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
- Remove the pot from heat and let it cool slightly. Using a blender or immersion blender, blend the soup until smooth.
- Return the blended soup to the pot. Stir in the coconut milk, soy sauce, and lime juice. Heat over low heat until warmed through. Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and lime wedges if desired.
Notes
You can adjust the spiciness by adding more or less red curry paste based on your preference.
For added texture, consider adding sautéed vegetables or cooked shrimp before serving.