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To make Thai sweet potato soup, gather these ingredients: - 2 medium sweet potatoes, peeled and diced - 1 can (400 ml) coconut milk - 1 tablespoon red curry paste - 1 onion, chopped - 2 cloves garlic, minced - 1 inch piece of ginger, grated - 4 cups vegetable broth - 1 tablespoon lime juice - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro, for garnish - Red chili flakes, for garnish These ingredients blend perfectly to create a creamy, spicy, and sweet soup. If you have allergies or dietary needs, here are some swaps: - Use almond milk instead of coconut milk for a nutty flavor. - For a nut-free option, choose oat milk. - Replace the red curry paste with yellow curry paste for less spice. - If you can't have garlic, use shallots for a milder taste. These swaps keep the soup delicious while catering to your needs. You will need some basic kitchen tools: - A large pot for cooking - An immersion blender for smooth soup - A cutting board and knife for chopping - Measuring spoons and cups for accuracy - A ladle for serving With these tools, you can easily create this comforting dish in no time. {{ingredient_image_1}} Start by peeling and dicing two medium sweet potatoes. They should be bite-sized pieces. Next, chop one onion and mince two cloves of garlic. Grate a piece of ginger about one inch long. This fresh ginger adds a lot of flavor. In a large pot, heat two tablespoons of olive oil over medium heat. Add the chopped onion and cook it for about five minutes. You want it to turn clear. Then, add the minced garlic and grated ginger. Cook for two more minutes until you smell the aroma. After that, stir in one tablespoon of red curry paste. Cook it for one minute to really open up its flavors. Now, add the diced sweet potatoes and four cups of vegetable broth. Bring this mixture to a boil, then lower the heat. Let it simmer for 15 to 20 minutes until the sweet potatoes become soft. Once your sweet potatoes are tender, take the pot off the heat. Use an immersion blender to puree the soup until it is smooth. If you don't have one, you can carefully use a regular blender. Just be careful with the hot soup! Blend it in batches if needed. After blending, return the soup to the pot. Stir in one can of coconut milk for creaminess. Heat it gently on low until warm. Finally, add one tablespoon of lime juice and season with salt and pepper to taste. Your soup is now ready to serve! One common mistake is cooking the sweet potatoes too long. They can get mushy and lose their nice texture. Always check for tenderness after 15 minutes. Another mistake is skimping on the red curry paste. This gives the soup its unique flavor, so use the full tablespoon. Lastly, don’t forget to blend the soup well. A smooth texture makes the soup creamy and enjoyable. To make this soup even better, try adding more lime juice. It brightens the flavors and adds freshness. You can also add a pinch of salt during cooking. This helps bring out the natural sweetness of the sweet potatoes. For a deeper flavor, consider roasting the sweet potatoes before adding them to the pot. This step adds a nice caramel flavor that enhances the whole dish. Serve this soup hot for the best taste. Use a large bowl, and don’t be afraid to fill it up! Garnish with fresh cilantro and a sprinkle of red chili flakes. The herbs add color and a fresh bite. You can also drizzle a bit of coconut milk on top for a beautiful finish. Pair it with crusty bread or rice for a complete meal. Pro Tips Use Fresh Ingredients: Fresh garlic, ginger, and cilantro will elevate the flavor profile of your soup significantly. Avoid pre-minced or dried alternatives for the best results. Adjust Spice Level: If you prefer a milder soup, start with half the amount of red curry paste and gradually add more to taste. You can always spice it up, but you can't take it out! Texture Preference: For a chunkier soup, only blend half of the mixture and leave the rest as is. This adds a delightful texture contrast to the smoothness of the coconut milk. Storage Tips: Store any leftovers in an airtight container in the fridge for up to 3 days. This soup also freezes well, so consider portioning it for later meals! {{image_2}} You can easily make this soup vegetarian or vegan. Just skip the chicken broth in favor of vegetable broth. The base of sweet potatoes and coconut milk provides rich flavor. You can also add extra veggies like spinach or kale for more nutrition. Both options keep the soup tasty and filling. If you want to add protein, chicken, tofu, or lentils work great. For chicken, cook bite-sized pieces in the pot after sautéing the onion. Let them brown before adding other ingredients. For tofu, use firm or extra-firm. Cut into cubes and add them before blending. Lentils are a fantastic choice too. They add texture and protein. Cook them with the sweet potatoes until tender, then blend everything together. Adjusting the spice level is easy. If you love heat, add more red curry paste. You can also sprinkle in red chili flakes during cooking. If you want a milder soup, use less curry paste and skip the chili flakes. You can always serve extra chili flakes on the side for those who like it hot! To keep your Thai sweet potato soup fresh, let it cool first. Transfer it to an airtight container. Store it in the fridge for up to four days. If you want to save it longer, consider freezing. Just remember to leave some space at the top of the container. Soup expands as it freezes. When you are ready to enjoy your soup again, heat it gently. You can use the stove or microwave. If using the stove, pour the soup into a pot. Heat it over low to medium heat, stirring often. If you use the microwave, heat it in short bursts. Stir in between to ensure even heating. If you decide to freeze the soup, do it right after cooking. Use freezer-safe containers or bags. I recommend dividing the soup into portions. This way, you can thaw only what you need. To thaw, place it in the fridge overnight. You can also use the microwave, but this may affect the texture. Always check the soup for taste before serving. Yes, you can use other types of potatoes. However, sweet potatoes give the best flavor. You may try Yukon gold or red potatoes, but the taste will change. Sweet potatoes add a natural sweetness that works well with the curry. The soup lasts about 3 to 5 days in the fridge. Make sure to store it in an airtight container. This helps keep it fresh and safe to eat. Check for signs of spoilage before serving again. Yes, you can make this soup ahead of time. It tastes even better after the flavors mix overnight. Just reheat it gently before serving. Add more coconut milk if it thickens too much. Thai sweet potato soup pairs well with crusty bread or rice. You can also serve it with a simple salad. Consider adding some grilled shrimp or tofu for extra protein. Yes, the soup is gluten-free. All the ingredients used are safe for a gluten-free diet. Just double-check that your vegetable broth is gluten-free, as some brands may contain gluten. This post covered all the key parts for making Thai sweet potato soup. We looked at the ingredients, cooking steps, and tips to avoid common mistakes. Don't forget about variations like vegetarian options and how to store leftovers. You can easily adjust flavors and textures to fit your taste. Cooking is fun and easy with these steps. Now, you're ready to impress with this delicious dish! Enjoy your soup and share it with others who love great food!

Thai Sweet Potato Soup

A creamy and flavorful soup made with sweet potatoes and coconut milk, infused with red curry paste.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced
  • 1 can coconut milk
  • 1 tablespoon red curry paste
  • 1 onion chopped
  • 2 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 4 cups vegetable broth
  • 1 tablespoon lime juice
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for garnish red chili flakes

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
  • Add the minced garlic and grated ginger to the pot, and sauté for an additional 2 minutes until fragrant.
  • Stir in the red curry paste and cook for 1 minute, allowing the flavors to develop.
  • Add the diced sweet potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the sweet potatoes are tender.
  • Remove the pot from heat and carefully blend the soup using an immersion blender until smooth. (Alternatively, transfer to a countertop blender in batches, but be cautious of hot liquid.)
  • Return the blended soup to the pot and stir in the coconut milk. Heat it gently on low until warmed through, then add the lime juice, and season with salt and pepper to taste.
  • Serve the soup hot, garnished with fresh cilantro and a sprinkle of red chili flakes for an extra kick.

Notes

For a spicier kick, adjust the amount of red curry paste and red chili flakes.
Keyword coconut milk, soup, sweet potato, vegan