by | September 21, 2012 · 2:53 pm
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Thai Sweet Potato and Coconut Soup

As promised, I written up the recipe for the Thai sweet potato and coconut soup so that I can share it with you guys :)

It’s seriously delicious.

It’s got lots of lovely vitamins, minerals and healthy fats in it :)

And with its sweet, gently spiced, warming flavour and beautiful colour, it’s got be the perfect soup for the new season :)

The ginger, chilli and lemon grass give this soup its distinct Thai flavour, but I’ve kept it mild so that it’s suitable for children. Feel free to crank up the heat if you wish by adding more curry paste or red chilli.

I make my own Thai curry pastes as I prefer the flavour of home-made pastes (plus it allows me to make the paste mild enough for Lil’ L) but feel free to use your favourite shop-bought paste instead.

Here’s how I make it…

Thai Sweet Potato and Coconut Soup

Serves 4
Hands on time: 10 minutes
Cooking time: 20 minutes

Ingredients
2 tbsp home-made mild Thai red curry paste (see below) or 1-2 tsp shop-bought paste
1 400 ml / 14 oz can coconut milk
2 large sweet potatoes, peeled and chopped
2 medium carrots, peeled and chopped
600 ml /20 fl oz / 2½ cups vegetable stock

To garnish:
Finely chopped red chilli or red pepper
Raw or soy-roasted sunflower seeds

Method

  1. Gently heat the curry paste in a large saucepan. Stir in the coconut milk. Add the sweet potatoes, carrots and vegetable stock and bring to the boil. Reduce the heat, cover with a lid and gently simmer for 20 minutes or so, until the veggies are soft. Allow to cool slightly before blending.
  2. Garnish with finely chopped chilli or red pepper and a sprinkling of sunflower seeds.

Mild Thai Red Curry Paste (suitable for children)
The quantity below is suitable for making one batch of soup or for making my Lightly Spiced Thai Veggie Curry.
I often make a double or triple batch of the paste and freeze it in 1 tbsp portions in an ice cube tray. The paste will last about 3 weeks in the fridge, and 3 months in the freezer.

Ingredients
1 tsp cumin seeds
3 cardamom pods
1/2 tsp ground coriander
1 red chilli
2 garlic cloves, crushed
1 cm / 1/2 inch piece of fresh or frozen root ginger, grated
1 fresh or frozen lemon stalk, chopped
juice 1/2 lemon or lime

Method

  1. Remove the cardamom seeds from their pods*. Dry fry them in a small frying pan (skillet) along with the cumin seeds and ground coriander for 2 minutes.
  2. Add the dry fried spices to the red chilli, garlic, ginger, lemon grass and lime/lemon juice and blend them together to make a thick paste. To blend them, you can use a ‘wet n dry’ grinder, mortar and pestle, food processor or blender. If using a food processor or blender, add some of the coconut milk to help the ingredients blend together.

*If the paste is intended for children, I suggest crushing the seeds using a mortar and pestle (or chopping board and fork handle like I do!).

Enjoy!

Have a great weekend everyone :) xx

[This recipe has been submitted to Ricki Heller's Wellness Weekend, November 15-19 2012]

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8 Comments

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8 Responses to Thai Sweet Potato and Coconut Soup

  1. Tolerance
    September 21, 2012 at 3:02 pm

    Tasty! I’ll make some. Better still, I’ll get someone else to make some. I’ll look for coconuts on the way home.

    Reply
  2. Candy @ Healthy In Candy Land
    September 22, 2012 at 7:28 am

    Oh my goodness, this sounds wonderful! The photos are gorgeous and are making me hungry at 11:30 pm! I love the idea of making my own curry paste and it will be such a time saver to have some on hand in the freezer. Thank you!

    Reply
    • Sharon
      September 24, 2012 at 10:43 pm

      Thanks Candy!
      I always make my own Thai curry paste as I never get through a shop-bought jar before the expiry date and I hate throwing food away. Plus it just doesn’t taste as nice as the home made paste. Freezing it works a treat too!

      Reply
  3. Rachel Jacobs
    September 24, 2012 at 4:03 pm

    Again that is just beautiful…the color is so stunning. However I want to add a comment about your chocolate smoothie from WIAW. I must confess I have had it 3 times in 3 days (I think I’m addicted). Seriously it is just the most delicious thing. It has just enough chocolate flavor, but not overly sweet that you get sick of drinking it. I am going to feature it on my WIAW post this week with a link back, I hope you don’t mind. I also hope that you are enjoying your time and that the weather is still beautiful. Have a great day Sharon!

    Reply
    • Sharon
      September 24, 2012 at 10:51 pm

      I am SO happy to hear that you like the chocolate smoothie!!! Thank you so much for letting me know. I’ve been grinning ever since reading your comment :) You are more than welcome to feature it on WIAW and use the photo if you wish. Have a great week Rachel x

      Reply
  4. Rebecca Sheehy
    October 2, 2012 at 8:08 pm

    I just made some of this soup and I’m about to eat it for dinner – just thought I’d say thank you for the recipe. It is delicious! Mine turned out to be very spicy though – probably because I put too much curry paste and extra chilli (for some reason… I thought I could handle it!) I think I will stir through some yoghurt :) x

    Reply
    • Sharon
      October 7, 2012 at 4:42 pm

      I always love to hear feedback about my recipes, so thank you so much for taking the time to post me a comment. I really appreciate it :) Really glad you liked the soup. Spicing up soups is my new tactic for keeping warm this season. It’s far cheaper than putting the heating on (which I’m still refusing to do ;) ) I bet you were super hot after adding that extra chilli in!

      Reply

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