Topped with fresh coriandier, this Thai sweet potato soup recipe is an easy way to spice up your week. Warm up and give this veggie loaded dish a go.
Serves44
Cook time30 mins30 minutes
Prep time15 mins15 minutes
Ingredients
1 tbs peanut oil
½ red onion, chopped
5cm piece ginger, peeled, chopped
½ cup (150g) yellow curry paste
1.2kg sweet potato, peeled, cut into 4cm pieces
1 tbs vegetable stock powder
2 x 400ml cans coconut milk
1 tbs fish sauce
Sesame oil, to serve
Lime wedges, to serve
Coriander sprinkle
1 garlic clove, finely chopped
1 long red chilli, seeded, finely chopped
½ red onion, finely chopped
⅔ cup chopped coriander (including stems)
1 tsp finely chopped ginger
1 tbs lime juice
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat oil in a large saucepan over medium heat. Add onion and ginger. Cook, stirring, for 5 mins or until onion softens. Add curry paste and cook for 1 minute or until fragrant. Add sweet potato and stir for 1 min to coat. Add 3 cups (750ml) water, stock powder, coconut milk and fish sauce. Bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 25 mins or until sweet potato is tender. Set aside to cool for 5 mins.
Step 2
Meanwhile, to make the coriander sprinkle, combine the garlic, chilli, onion, coriander, ginger and lime juice in a medium bowl.
Step 3
Using a stick blender or processor, blend soup until smooth. Divide soup among serving bowls. Top with coriander sprinkle. Drizzle with sesame oil and serve with lime wedges.
