Description
A flavorful and creamy Thai sweet potato soup with aromatic spices and coconut milk.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 1 tbsp coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp red curry paste
- 1 can (400ml) coconut milk
- 2 cups vegetable broth
- 1 lime, juiced
- 1 tbsp soy sauce
- Fresh cilantro for garnish
Instructions
- Heat coconut oil in a large pot over medium heat.
- Add onion, garlic, and ginger. Sauté until fragrant.
- Stir in red curry paste and cook for 1 minute.
- Add sweet potatoes, coconut milk, and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 20 minutes until sweet potatoes are tender.
- Blend the soup until smooth using an immersion blender.
- Stir in lime juice and soy sauce.
- Garnish with fresh cilantro before serving.
Notes
- Adjust the amount of red curry paste for desired spice level.
- Store leftovers in an airtight container for up to 3 days.
- Top with roasted peanuts for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg