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Author Notes: 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
Serves 4-6 people
- 4 Sweet Potatoes (Large)
- 2 cups Chicken Stock
- 1 cup Coconut Milk or Cream
- 3 Birds Eye Chili's or 1 Jalepeno (Roasted)
- 2 Cloves of Garlic (Roasted)
- 1 tablespoon Palm Sugar
- 1 splash Fish Sauce
- 2 teaspoons Grated Ginger
- 1 pinch Salt and Pepper (to Taste)
- 2 tablespoons Thai Basil (Chopped)
- 2 tablespoons Lime Juice
- 1 teaspoon Coconut Oil
- 1 tablespoon Large Tablespoon of Red Curry Paste
- 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.