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
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Ingredients
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4
Sweet Potatoes (Large)
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2 cups
Chicken Stock
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1 cup
Coconut Milk or Cream
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3
Birds Eye Chili's or 1 Jalepeno (Roasted)
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2
Cloves of Garlic (Roasted)
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1 tablespoon
Palm Sugar
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1 splash
Fish Sauce
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2 teaspoons
Grated Ginger
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1 pinch
Salt and Pepper (to Taste)
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2 tablespoons
Thai Basil (Chopped)
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2 tablespoons
Lime Juice
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1 teaspoon
Coconut Oil
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1 tablespoon
Large Tablespoon of Red Curry Paste
Directions
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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.
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Once done roasting, set aside sweet potatoes to cool.
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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.
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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.
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Add in remaining coconut milk, chicken stock, fish sauce, and palm sugar. Let simmer on medium low for 15-20 minutes.
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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.
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