Description
A comforting soup that combines creamy coconut milk with sweet potatoes and a kick of red curry paste, bringing a taste of Thailand to your kitchen.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 teaspoon soy sauce
- Juice of 1 lime
- Fresh cilantro, for garnish
- Salt and pepper, to taste
Instructions
- In a large pot, sauté onion, garlic, and ginger until fragrant.
- Add sweet potatoes and red curry paste, stirring for a few minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until sweet potatoes are tender, about 15 minutes.
- Stir in coconut milk and soy sauce, then blend until smooth using an immersion blender. Season with lime juice, salt, and pepper. Serve hot, garnished with fresh cilantro.
Notes
Pair with crusty bread or a side salad. Can add grilled chicken or shrimp for more protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg