Spicy Thai Red Curry Sweet Potato and Coconut Soup
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This red curry paste is really delicious and you will probably have quite a bit left over. If you love fresh coriander like I do, it may not be so much red, as green. The paste will keep in the fridge for about a week, or freeze it in an ice cube tray and use it as you need.
onions, peeled and roughly chopped
(2 medium sized) sweet potatoes, peeled and roughly chopped
Red Curry paste
birds eye chillies, roughly chopped
lemon grass, roughly chopped
Kaffir lime leaves, roughly chopped
Large chunk of galangal (or ginger), peeled and roughly chopped
Small bunch fresh coriander, roughly chopped
Naam Pla (fish sauce)
can 400ml coconut cream
Heat the coconut oil in a large saucepan. Add the onion and cook gently for 5-10 minutes until soft and translucent. Add the sweet potatoes and cook for another 10 minutes or so. Meanwhile put all the ingredients for the red curry paste in a beaker and blend with a hand blender until smooth. Add a little coconut water from the tin of coconut milk to help achieve a smooth paste consistency. Add a large tablespoon of the curry paste to your saucepan and fry for a few minutes. Just cover the sweet potatoes with water and add a large teaspoon of salt. Simmer for about 30 minutes until the sweet potato is completely soft. Remove from the heat and whiz up the soup with the hand-blender. Check seasoning and add more curry paste if required and cook for a minute more. Add the coconut milk and re-heat. Do not re-boil as it will kill the taste of the coconut milk. Add a squeeze of lime if you like.
Add extra coconut milk if you want the curry to be a bit more saucy. One of my favourites was this simple ThaiRed Tofu andSweetPotatoCurry, which just so happens to be vegan and vegetarian friendly as well as gluten and dairy free…and totally delicious
As a child I adored proper Curry but I was also a little bit of a shamelss ‘Curry Chips’ addict, you know the chipper chips that are coated with that ready made sauce that has a slightly sweetandspicycurry flavour, made all the better by a good shake of salt and the chips being let go soggy in the bottom of the carton
1 large sweetpotato, peeled and chopped (or can use butternut squash). 11 red pepper, finely chopped. 11 tsp of coriander. 1Salt and pepper to season. 1Finely chopped coriander. 11 large sweetpotato, peeled and chopped. 1Add onion, garlic, cumin seeds and turmeric and fry for a few mins to soften. 1Add carrots, red pepper, cumin, coriander, paprika and pinch of cayenne and stir well to coat. 1Add the stock andsweetpotato. 1Bring to a boil and then simmer for 1 hour until all vegetables are softened. 1Roughly blend the soup with a stick blender, (you don’t want to over blend, as the soup is delicious with some chunks of vegetables). 1Season with salt and pepper to taste. 1Serve topped with fresh coriander. 1Add onion, garlic, cumins seeds and turmeric and fry for a few mins to soften. 1Add in the stock andsweetpotato
The method I use to make this Roast SweetPotatoandRed Pepper Soup has become one of my favourite ways of making a quick and tasty soup, perfect when you want something that can be prepared with the minimum of fuss
Spray with spray oil, sprinkle with a little paprika and sea salt, shake to coat and set aside. 1350g of chopped sweetpotato. 11 red onion, finely chopped. 1salt and black pepper to season. 1fresh chopped coriander (cilantro). 1Add the parsnip, sweetpotato, onion and garlic to a bowl, spray with spray oil, then add the paprika, cumin, chilli powder and cayenne and toss to coat. 1Spread out on a tray lined with parchment paper, spray with a little more spray oil and roast in the oven for approx 30-40 mins. 1When vegetables are almost ready you can make the soup. 1Heat the stock and then add to a blender along with the roasted vegetables (or you can use an immersion stick blender). 1Season as needed with salt and black pepper. 1Serve in bowls and top each serving with 1/4 cup of chickpeas, a little feta and a sprinkle of fresh chopped coriander (cilantro)
11 small sweetpotato (approx 250g/9oz). 14 cloves of garlic crushed and chopped. 11-2 red chilli, chopped. 12 tsps of coriander. 1200ml/7fl oz of light coconut milk - 6 syns. 1Fresh Chopped CorianderPiercesweetpotato with a fork, place in microwave and cook for 5 mins (should feel soft to touch). 1Add onion, garlic, carrot and ginger and fry till softened. 1Cut sweetpotato in half and scoop out all flesh, add to instant pot, along with all the spices. 1Mix well, roughly mashing sweetpotato. 1Add chicken thighs, chilis, coconut milk and chicken stock. 1Shred chicken slightly into sauce. 1Sprinkle with fresh chopped coriander