This one is heavy on the spice so not for the faint-hearted, and if you have it over more than one sitting (makes sense when making a batch of soup) expect the heat to intensify overnight.
It's really simple and you can use either Green, Yellow or Red Thai Curry paste - I use Sainsbury's own brand Red personally.
|Thai Sweet Potato Soup|
- 1 white onion
- 1 clove garlic
- 3cm piece ginger
- 500g Sweet Potato
- 1 can coconut milk
- 1 pint vegetable stock
- 1 tbsp Red Thai Curry Paste
- 1/2 tsp Fish sauce
- Juice of 1/2 lime
- Handful fresh coriander
- Pinch black pepper
- Pinch sea salt
- 1 tbsp coconut oil
Firstly pop the coconut oil in a heavy-bottomed pan and place on a low heat. Then peel the garlic and onion and finely dice - add to the pan to soften.
Peel the ginger and slice and add to the pan.
Peel the potatoes and cube into small pieces - add to the pan with 1 tbsp Thai Red Curry Paste, sea salt and black pepper and allow to cook for a few minutes.
Now add the coconut milk and make up and pour in the vegetable or chicken stock with the fish sauce. Allow to cook for 30 minutes, then check the sweet potato with a fork - it should be nicely soft - if not cook for a further 10 minutes then test again.
Once you're happy the potato is soft, add the fish sauce, lime juice and coriander and allow to cool before blitzing in a blender or Nutribullet.
Return to the heat once blitzed until completely warmed though - enjoy.
The other soups I enjoyed during my 'Seven Days of Soup' included:
Asparagus and Crispy Bacon Soup
Red Pepper Soup
Curried Parsnip and Spinach Soup
Chunky Lentil Bacon and Kale Soup
Chicken Noodle Soup with Pak Choi