Recipe: Thai sweet potato soup with coriander sprinkle
How to Make:
- Heat oil in a large saucepan over medium heat. Add onion and ginger. Cook, stirring, for 5 mins or until onion softens. Add curry paste and cook for 1 minute or until fragrant. Add sweet potato and stir for 1 min to coat. Add 3 cups (750ml) water, stock powder, coconut milk and fish sauce. Bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 25 mins or until sweet potato is tender. Set aside to cool for 5 mins.
- Meanwhile, to make the coriander sprinkle, combine the garlic, chilli, onion, coriander, ginger and lime juice in a medium bowl.
- Using a stick blender or processor, blend soup until smooth. Divide soup among serving bowls. Top with coriander sprinkle. Drizzle with sesame oil and serve with lime wedges.
Time for preparing:
30 min.
Servings:
4
Ingredients:
- 1 tablespoon peanut oil
- 1/2 red onion, chopped
- 5cm piece ginger, peeled, chopped
- 1/2 cup (150g) yellow curry paste
- 1.2kg sweet potato, peeled, cut into 4cm pieces
- 1 tablespoon Masel vegetable stock powder
- 2 x 400ml cans coconut milk
- 1 tablespoon fish sauce
- Sesame oil, to serve
- Lime wedges, to serve Coriander sprinkle
- 1 garlic clove, finely chopped
- 1 long red chilli, seeded, finely chopped
- 1/2 red onion, finely chopped
- 2/3 cup chopped coriander (including stems)
- 1 teaspoon finely chopped ginger
- 1 tablespoon lime juice
Similar Recipes
Sweet potato and carrot soup with coriander oil
Thai sweet potato and lentil soup
Pea & pea shoot soup with coriander and sweet chilli cream
Thai sweet potato soup with coriander pesto
Sweet potato and carrot soup with coriander oil
Sweet potato and carrot soup with coriander oil
Sweet potato and beef yellow curry
Broccoli and sweet potato soup