Thai sweet potato soup

Recipe from: 23 May 2011
sweet potato soup

Ingredients 9
Servings 1
Minutes 10 mins


Serving Change
  • 1
    canola oil
  • 2
    yellow, green or red curry paste
  • 1
    bunch of leeks, sliced
  • 250
    cubed sweet potato
  • 250
    cubed butternut (or sweet potato - I use a bit of butternut for colour)
  • 2
    weak chicken stock
  • 1
    tin lite coconut milk
  • large handful of coriander
  • fish or soy sauce to taste


10 mins
In a large pot, add the paste and leeks to the heated oil and saute until soft and glossy.
Add the sweet potato/butternut, stock and 1/2 the coconut milk, stir well, cover and simmer for 30-40 minutes or until soft.
Add the remaining coconut milk and 3/4 of the coriander and blend with a hand blender or food processor until smooth.
Season with some fish or soy sauce and garnish with coriander.
* Use yellow paste for mild and red if you like it HOT!
*You could use onions instead, but I love the subtle flavour of leeks.

Reprinted with permission of Bits of Carey.
To visit Bits of Carey's blog, click here.


Read more on: boil  |  soup

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