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Description
A creamy and flavorful Thai sweet potato soup with a hint of spice and coconut milk.
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 red chili, finely chopped
- 1 can (400ml) coconut milk
- 2 cups vegetable broth
- 1 tbsp lime juice
- 1 tbsp soy sauce
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, ginger, and chili. Sauté for 3 minutes.
- Add sweet potatoes and stir to coat with spices.
- Pour in coconut milk and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 20 minutes or until sweet potatoes are tender.
- Blend the soup until smooth using an immersion blender.
- Stir in lime juice, soy sauce, cumin, and coriander. Season with salt and pepper.
- Serve hot, garnished with fresh cilantro.
Notes
- Adjust chili to control spiciness.
- Store leftovers in an airtight container for up to 3 days.
- Freeze for longer storage.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Thai