Craving a soup that will transport your taste buds to the vibrant streets of Thailand? Get ready to discover the ultimate comfort food that combines creamy sweetness, exotic spices, and a warming embrace in one bowl! Our Thai Style Sweet Potato Soup is not just a recipe—it's a culinary adventure that promises to revolutionize your dinner routine with its rich, complex flavors and incredibly simple preparation.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 4 cups vegetable broth
- 1 can coconut milk
- 2 tablespoons red curry paste
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Peel and dice the sweet potatoes into uniform 1-inch cubes to ensure even cooking. Set aside.
- Heat olive oil in a large soup pot or Dutch oven over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 4-5 minutes.
- Add minced garlic and grated ginger to the onions. Stir continuously for 30-45 seconds to release their aromatic flavors without burning.
- Introduce the red curry paste to the pot, stirring and cooking for an additional 1-2 minutes to activate the spices and develop a deeper flavor profile.
- Add the diced sweet potatoes to the pot and stir to coat them with the onion, garlic, ginger, and curry paste mixture.
- Pour in the vegetable broth, ensuring the sweet potatoes are fully submerged. Bring the mixture to a gentle boil, then reduce heat and simmer for 15-20 minutes until sweet potatoes are tender and easily pierced with a fork.
- Once sweet potatoes are soft, remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a standard blender in batches.
- Return the pot to low heat and stir in the coconut milk. Gently warm the soup, being careful not to boil.
- Season with salt and pepper to taste, adjusting the spices as needed.
- Ladle the soup into serving bowls and garnish with fresh chopped cilantro. Serve hot with a drizzle of additional coconut milk if desired.
Tips
- • For the most velvety texture, use fresh sweet potatoes and ensure they're cut into uniform cubes to guarantee even cooking. • Toast your red curry paste briefly to enhance its aromatic spices and deepen the overall flavor profile of the soup. • If you prefer a thinner consistency, gradually add more vegetable broth during blending. • For extra richness, consider using full-fat coconut milk instead of light versions. • To elevate the presentation, create a beautiful garnish by swirling a little extra coconut milk on top and sprinkling fresh cilantro leaves. • For a protein boost, consider adding cooked shredded chicken or tofu cubes just before serving. • Store any leftovers in an airtight container in the refrigerator and consume within 3-4 days for optimal freshness.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 5g
Fat: 15g
Saturated Fat: 10g
Cholesterol: 0mg
