Today I have the best recipe for you and it’s this Thai red curry sweet potato soup. A little bit of heat, and some spice just makes you feel all warm inside. I hope you have been enjoying my recipes so far and you’ve gotten around to trying some of them. But let me just say that this one right here always makes me happy. It really is so good, that if I could have it every day I would. The only problem is spicy soups are not tolerated that well in my household. Anyway, let’s get on with what you will need;
Ingredients
- 950 gms sweet potatoes
- 1tbsp olive oil
- 1 onion chopped
- 4 garlic cloves crushed
- 1 tsp coriander powder
- A handful of chopped coriander stalks and leaves
- 2 tbsp Thai red curry paste
- 900mls vegetable stock
- 200mls coconut milk
- 2 tsp fish sauce
- 2 tsp lime juice
- Salt to taste
METHOD
- Peel and chop your sweet potatoes into cubes.
- In a saucepan on moderate heat, add your oil, onions and garlic and sweat them for a few minutes.
- Then add your coriander, Thai curry paste, coriander stalks and leaves and give it a good stir to combine.
- Once well combined, add in your sweet potatoes and stir once again.
- Pour in your stock, stir and let it come to a boil.
- Then reduce the heat and let it come to a simmer for around 20 minutes.
- Once the potatoes are tender, add your coconut milk, fish sauce and lime juice.
- Using an immersion blender, blitz the mixture until nice and smooth, you can also just tip it all into a blender and blend.
- Once nice and smooth, check the seasoning and add salt if necessary.
- That’s it, and you’re done.
- Serve, garnish with some coriander and peanuts (optional)
- Enjoy.
