Perfect soup for a chilly weekend, especially if you have been gifted organic sweet potatoes. Most of the Thai ingredients can be found in regular grocery stores; Thai basil and Palm sugar being harder to locate - check specialty Asian stores for those two.
Total cooking time, at least active, should be less than 30 minutes. —Dan
Sweet Potatoes (Large)
Coconut Milk or Cream
Birds Eye Chili's or 1 Jalepeno (Roasted)
Cloves of Garlic (Roasted)
Salt and Pepper (to Taste)
Thai Basil (Chopped)
Large Tablespoon of Red Curry Paste
In This Recipe
Roast sweet potatoes in 350 degree oven for 1 hour or until completely soft. During the last 15 minutes of cooking, add garlic and peppers to baking sheet to roast.
Once done roasting, set aside sweet potatoes to cool.
Heat up coconut oil in large pot. Add grated ginger, shopped garlic and peppers (I used a food processor to speed up the work) and saute to release flavors. As aromatics begin to cook, add in curry paste and stir fry for 30 seconds to a minute.
While cooking aromatics, use a large spoon to scoop out flesh of sweet potatoes. Puree sweet potatoes, using coconut milk or chicken stock if needed, and add pureed mix to pot.
Add in remaining coconut milk, chicken stock, fish sauce, and palm sugar. Let simmer on medium low for 15-20 minutes.
Add in lime juice and taste. Adjust seasonings as needed (ideally, soup should have a sweet start with a spicy finish). When soup is almost done, add in chopped thai basil.