Thai Sweet Potato Soup
This delicious and creamy Thai Sweet Potato Soup is a perfect blend of sweet potatoes, coconut milk, and aromatic spices. It’s a comforting dish that's easy to make and packed with nutrients. Ideal for a cozy dinner or a light lunch.
Equipment
- 1 Large pot
- 1 Blender (immersion blender or stand blender)
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Stirring spoon
Ingredients
- 500 grams sweet potatoes, peeled and cubed
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons red curry paste Adjust according to your spice preference.
- 4 cups vegetable broth For a thicker soup, reduce the amount used.
- 400 ml coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon lime juice
- to taste salt and pepper
- for garnish fresh cilantro
- for garnish lime wedges
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until it becomes translucent.
- Add the minced garlic, grated ginger, and red curry paste to the pot. Stir for 1-2 minutes until fragrant.
- Incorporate the cubed sweet potatoes and vegetable broth into the pot. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the sweet potatoes are tender.
- Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. If using a stand blender, blend in batches and return to the pot.
- Stir in the coconut milk, soy sauce, and lime juice. Season with salt and pepper to taste. Heat gently over low heat for a few minutes until warmed through.
- Serve hot, garnished with fresh cilantro and lime wedges on the side.
Notes
Adjust the amount of red curry paste according to your spice preference.
For a thicker soup, you can reduce the amount of vegetable broth used.
This soup pairs well with crispy bread or rice on the side.