Thai Coconut Soup with Sweet Potato
Yield: 4 servings
Calories: 149kcal
Grab a spoon and dig into this comforting bowl of Thai coconut soup! Made with authentic, bold, exotic flavors, sweet potatoes, and pears for a satisfying meal with an Asian twist.
Ingredients
- 1 tablespoon vegetable oil
- 4 cloves garlic
- 1 ½ teaspoons minced ginger
- 1 tablespoon minced lemongrass
- 3 cups diced sweet potatoes, peeled, ½-inch dice
- 1 cup diced pears, Bartlett, ¼-inch dice
- 2 tablespoons red curry paste
- 1 ½ cups coconut milk
- 1 cup vegetable stock, divided, plus more as needed
- 1 teaspoon fish sauce
- kosher salt, as needed for seasoning
- black pepper, as needed for seasoning
Special Equipment
Instructions
- Heat a large pot over medium heat. Add oil, once hot add the garlic, ginger and lemongrass, saute until fragrant but not browned, 30 seconds.
- Add sweet potatoes and pears to the pan. Turn heat to medium-high and saute for 5 minutes.
- Add red curry, coconut milk and ½ cup vegetable stock to the pan, stir to combine and dissolve the curry in the liquid. Once the liquid starts to boil, reduce to a simmer over medium-low heat.
- Cover and cook the soup until sweet potatoes are tender, about 20 minutes.
- Add sweet potato soup, ½ cup vegetable stock, and fish sauce to a blender. On medium-high speed, process until smooth, about 1 to 2 minutes.
- Add more vegetable stock if desired to adjust the thickness of the soup, processing in 30-second intervals.
- Taste and season with salt and pepper as desired.
- Serve soup hot with toppings is desired (see notes section).
Notes
- Optional Garnish: Cilantro leaves, toasted coconut flakes, coconut milk, roasted peanuts, lime wedges.
Nutrition
Calories: 149kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 356mg | Potassium: 362mg | Fiber: 4g | Sugar: 10g | Vitamin A: 150IU | Vitamin C: 4.1mg | Calcium: 10mg | Iron: 0.2mg
Recipe Link