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Thai Coconut Sweet Potato Soup

Thai Coconut Sweet Potato Soup
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Thai Coconut Sweet Potato Soup is a comforting, creamy, and flavorful soup combining roasted sweet potatoes, rich coconut milk, and authentic Thai spices like lemongrass, kaffir lime leaves, and red curry paste. Perfect for any season, this easy-to-make soup is nutritious, customizable, vegan, and gluten-free, delivering vibrant, aromatic, and indulgent flavors in every spoonful.

Ingredients

Scale

Main Ingredients

  • 2 large sweet potatoes, peeled and diced
  • 1 can (13.5 oz) coconut milk
  • 1 tablespoon fresh ginger, minced
  • 1 lemongrass stalk, bruised
  • 3–4 kaffir lime leaves
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 1–2 tablespoons red curry paste (adjust to taste)
  • 2 tablespoons fresh lime juice

Optional Garnishes

  • Fresh cilantro leaves
  • Chili flakes
  • Thinly sliced red chilies
  • Roasted peanuts or toasted cashews

Optional Add-ins

  • Cooked chicken, tofu, or shrimp for protein boost
  • Carrots, bell peppers, spinach or other vegetables
  • Peanut butter drizzle for nutty twist

Instructions

  1. Prep Your Ingredients: Peel and dice the sweet potatoes into even chunks to ensure uniform cooking. Mince the garlic and ginger, and bruise the lemongrass stalk by gently smashing it with the back of a knife to release its fragrant oils.
  2. Sauté Aromatics: Heat a bit of oil in a large pot over medium heat. Add the minced garlic, ginger, and red curry paste. Cook for 2-3 minutes until fragrant, allowing the spices to bloom and build the flavor foundation of the soup.
  3. Add Sweet Potatoes and Broth: Stir in the diced sweet potatoes, bruised lemongrass stalk, kaffir lime leaves, and vegetable broth. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes, or until the sweet potatoes are tender.
  4. Blend the Soup: Remove the lemongrass stalk and kaffir lime leaves. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth.
  5. Stir in Coconut Milk and Lime Juice: Add the coconut milk and fresh lime juice to the blended soup. Stir gently to combine and heat through over low heat. Avoid boiling to maintain the soup’s creamy texture and fresh flavors.

Notes

  • Use fresh ginger, lemongrass, and kaffir lime leaves to elevate the flavor.
  • Simmer the sweet potatoes fully to ensure a silky texture when blended.
  • Adjust soup consistency by adding more broth for a lighter texture or reducing for thickness.
  • Taste as you go, especially when adding lime juice and curry paste, due to brand variations.
  • Garnish with fresh herbs, chili flakes, or toasted nuts for added texture and brightness.

Nutrition

Keywords: Thai soup, coconut soup, sweet potato soup, vegan soup, gluten free, spicy soup, healthy soup

Find it online: https://mealsbysarah.com/thai-coconut-sweet-potato-soup/