Thai Sweet Potato Soup
Ingredients
The soup base
-
2
large
shallots (or one white onion), diced
-
2
tablespoons
coconut oil (or olive oil)
-
6
cloves
garlic, chopped
-
½
cup
finely chopped lemongrass (packed)
-
2
tablespoons
ginger, chopped
-
1
small
Serrano chili (or jalapeno), diced
-
1
teaspoon
yellow curry powder
-
½
teaspoon
turmeric
-
4
cups
veggie or chicken stock
-
2
cups
water
-
2
lbs
yams, peeled, cubed (or sweet potatoes)
-
1
large
carrot (optional), peeled, sliced
-
½
cup
to 1 can coconut milk
-
2
teaspoons
brown sugar
-
2–4
teaspoons
soy sauce (to taste)
-
2
tablespoons
lime juice
-
to taste
salt and pepper
Garnishes
-
Cilantro
-
coconut milk
-
scallions
-
popped Sorghum grains
-
Sriracha Sauce
-
lime wedges
Instructions
- Heat coconut oil in a large pot over medium heat and add shallots, stirring for 2 minutes.
- Add ginger, garlic, lemongrass, and chili, cooking for 3-5 minutes until fragrant.
- Stir in spices and cook for another 1-2 minutes.
- Add stock and water, scraping the bottom of the pot.
- Bring to a boil and add yams and optional carrot, then simmer covered until yams are fork-tender, about 15-20 minutes.
- Let the soup cool slightly, then puree until smooth using a blender or immersion blender.
- Return the soup to the stove and heat on medium-low.
- Stir in ½ cup of coconut milk, adding more for a richer soup if desired.
- Season with brown sugar, soy sauce, and lime juice, adjusting to taste.
- Garnish with cilantro, scallions, coconut milk, and popped sorghum before serving.
Nutrition Facts (estimated)
Servings
4-6
Calories
378
Total fat
16.9g
Total carbohydrates
46.6g
Total protein
8.7g
Sodium
460.4mg
Cholesterol
6.3mg
You might also like