Picture a steaming bowl of Thai Sweet Potato Soup, its vibrant orange hue promising warmth and comfort with every spoonful.
Imagine the fragrant aroma of ginger and curry mingling with sweet notes of coconut milk.
It’s a simple yet indulgent treat, quickly becoming a household favorite.
As the sweet potatoes simmer and meld with rich spices, each ingredient transforms into a harmonious delight.
Let’s bring this delightful dish to life.
Kitchen Tools Required
- 1 large pot
- 1 blender or immersion blender
- 1 chopping board
- 1 knife
- 1 measuring cup
- 1 stirring spoon
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon red curry paste
- 4 cups sweet potatoes, peeled and cubed
- 4 cups vegetable broth
- 1 can (13.5 ounces) coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Salt to taste
- Fresh cilantro for garnish
Cook & Prep Time
To efficiently manage your time while making Thai Sweet Potato Soup, follow the timeline below, which includes prep time, cook time, and resting time.
Additionally, allocate some time for reading through the recipe before starting:
Timeline for Making Thai Sweet Potato Soup:
- Reading the Recipe:
- Allocate 5 minutes to read through the entire recipe and instructions to familiarize yourself with the process and ingredients.
- Prep Work (15 minutes):
- 0:00 – 5:00: Gather all the ingredients and equipment needed.
- 5:00 – 10:00: Chop the onion and mince the garlic.
- 10:00 – 12:00: Grate the ginger.
- 12:00 – 15:00: Peel and cube the sweet potatoes.
- Cooking (30 minutes):
- 15:00 – 17:00: Heat olive oil in a large pot over medium heat.
- 17:00 – 20:00: Sauté the chopped onion until translucent.
- 20:00 – 21:00: Stir in the minced garlic and grated ginger, cooking for 1 minute.
- 21:00 – 22:00: Add the red curry paste and cook for another minute.
- 22:00 – 25:00: Add the cubed sweet potatoes and vegetable broth to the pot.
- 25:00 – 45:00: Bring to a boil, then reduce heat and simmer until sweet potatoes are tender (about 20 minutes).
- Resting and Blending (5 minutes):
- 45:00 – 47:00: Remove the pot from heat and let it cool slightly.
- 47:00 – 50:00: Blend the soup until smooth using a blender or immersion blender.
- Finishing Touches:
- 50:00 – 52:00: Return the blended soup to the pot and stir in coconut milk, soy sauce, and lime juice.
- 52:00 – 55:00: Heat the soup gently and adjust seasoning with salt as needed.
- Serving:
- 55:00 – 60:00: Serve hot, garnished with fresh cilantro.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion and sauté until translucent.
Stir in minced garlic and grated ginger, cooking for 1 minute.
Add red curry paste and cook for another minute.
Add cubed sweet potatoes and vegetable broth to the pot.
Bring to a boil, then reduce heat and simmer until sweet potatoes are tender, about 20 minutes.
Remove from heat and let cool slightly.
Blend the soup until smooth using a blender or immersion blender.
Return the blended soup to the pot and stir in coconut milk, soy sauce, and lime juice.
Heat the soup gently and adjust seasoning with salt as needed.
Serve hot, garnished with fresh cilantro.
Serving Tips
- Crusty Bread: Serve with a slice of crusty bread to soak up the flavorful soup.
- Steamed Rice: Pair with a side of steamed jasmine rice for a more filling meal.
- Fresh Salad: Add a light, fresh salad with a citrus vinaigrette to complement the soup’s flavors.
- Grilled Tofu: Top with grilled tofu cubes for added protein and texture.
- Roasted Vegetables: Serve alongside a medley of roasted vegetables for a hearty and colorful plate.
Storage
Store Thai Sweet Potato Soup in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze in portions and reheat gently before serving.
Freezing
To freeze Thai Sweet Potato Soup, let it cool completely.
Then transfer it to airtight containers, leaving some space for expansion.
Label the containers with the date.
You can freeze the soup for up to 3 months.
Reheating
To reheat Thai Sweet Potato Soup, gently warm it on the stovetop over low heat.
Stir occasionally.
Avoid boiling to preserve the soup’s creamy texture and flavor.
Final Thoughts
The Thai Sweet Potato Soup is a delightful blend of flavors that brings warmth and comfort to any meal.
Its creamy texture, combined with the aromatic spices, makes it a perfect choice for those looking to enjoy a taste of Thai cuisine.
Whether you follow the traditional method or add your own twist, this soup is sure to impress.
Enjoy its rich, savory taste as a starter or a main dish.
Happy cooking!
Frequently Asked Questions
Can I Substitute Coconut Milk With Another Type of Milk?
You can substitute coconut milk with almond, soy, or oat milk. However, you’ll lose some richness and distinct coconut flavor. To retain thickness, consider adding a tablespoon of coconut cream or a splash of coconut extract.
What Are Some Alternative Garnishes Besides Cilantro?
You can garnish with sliced green onions, toasted peanuts, or sesame seeds for added texture. Fresh basil or mint offers a revitalizing twist. Lime wedges enhance acidity, while a drizzle of chili oil adds a spicy kick.
How Can I Make This Soup Vegan-Friendly?
Replace the soy sauce with tamari for a gluten-free option, and check the red curry paste for shrimp paste. Confirm the vegetable broth is vegetarian. Use high-quality coconut milk for creaminess, maintaining a delightful vegan dish.
Is It Possible to Make This Soup in a Slow Cooker?
You can make it in a slow cooker. Sauté onion, garlic, ginger, and curry paste first, then transfer to the slow cooker. Add other ingredients, cook on low for 6-8 hours, and blend before serving.
How Can I Reduce the Soup’s Spiciness if It’s Too Hot?
To reduce the soup’s spiciness, add more coconut milk or a bit of sugar to balance the heat. You can also mix in some plain yogurt or cream, which will mellow the flavors effectively.
Thai Sweet Potato Soup
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 chopping board
- 1 Knife
- 1 measuring cup
- 1 Stirring spoon
Ingredients
- 2 tablespoon olive oil
- 1 large onion chopped
- 2 clove garlic minced
- 1 tablespoon ginger grated
- 1 tablespoon red curry paste
- 4 cup sweet potatoes peeled and cubed
- 4 cup vegetable broth
- 1 can coconut milk 13.5 ounces
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- salt to taste
- fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and grated ginger, cooking for 1 minute.
- Add red curry paste and cook for another minute.
- Add cubed sweet potatoes and vegetable broth to the pot.
- Bring to a boil, then reduce heat and simmer until sweet potatoes are tender, about 20 minutes.
- Remove from heat and let cool slightly.
- Blend the soup until smooth using a blender or immersion blender.
- Return the blended soup to the pot and stir in coconut milk, soy sauce, and lime juice.
- Heat the soup gently and adjust seasoning with salt as needed.
- Serve hot, garnished with fresh cilantro.
Notes
