Recipe by Lynn
"Sweet potato soup is made Asian style with coconut milk and curry paste. This soup is easy to make and unbelievably good!"
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1 1/2 pounds
orange-fleshed sweet potatoes
1 (2 inch) piece
fresh ginger root, thinly sliced
red curry paste
1 (15 ounce) can
unsweetened coconut milk
3 1/2 tablespoons
toasted sesame oil
chopped fresh cilantro
EXCELLENT flavor! Fast supper technique: Put up broth to boil, (I used chicken rather than vegetable) peel the sweet potatoes, chunk them up into the broth, chunk up the onion and add to the broth. Substitution for curry paste and fresh ginger: 1 t chili powder, 1 t cumin, 1 t ginger, and 1 T curry powder. Once the potatoes were cooked, puree in the blender with the lemon juice and then pour back into pan and add the coconut milk, chopped cilantro & sesame oil. I skipped the salt. VERY tasty and quick! Garnished with a seasoned sour cream/yogurt blend and we can hardly wait to have leftovers tomorrow night!
This was not our favourite sweet potato soup. I followed the recipe exactly as written. We love thai food, but were disappointed by the flavour of this soup.
Exceptional! Will make it again and again. Substituted curry paste with 1 t-spoon of cumin, 1t curry, 1t ginger, 1t chili.) Also pureed one small bunch of cilantro with 1/2 a lemon worth of lemon juice and added a teaspoon of the mixture to each plate. The green cilantro mass against the red soup base looked very pretty!
Really good. A great way to use the leftover sweet potatoes from Thanksgiving. The only reason I'm giving it four stars instead of five is that my boyfriend wasn't wild about the soup.
I made the following changes to make the soup healthier and more authentic:
1. Used lite coconut milk from Trader Joe's instead of regular coconut milk to cut down on the calorie and fat content
2. I added more curry paste than the recipe called for- about 1 1/2 table spoons. I really like Thai curry flavor and I'm used to really strong Thai curries from restaurants.
3. Substituted fish sauce for the salt in the recipe and I added it while the soup was simmering
4. I cooked it for way longer than the original recipe calls for. After I added the sweet potatoes I simmered the soup for about a half hour.
5. Here's the big thing. The soup tasted bland, but I put 3/4ths of the batch into the blender and it made the soup go from ok to great. It made all the flavor from the sweet potatoes come out.
6. I added the cilantro, but not the sesame oil. The soup really didn't need the extra flavor.
SLOW COOKER OPTION. Put all but coconut milk into slow cooker. Be sure to peel and dice sweet potatoes. Turn on low heat for 7 hours. Process through blender, put back in cooker. Add coconut milk and garnishes (diced red peppers, cilantro, options are endless...) serve with home made bread. Tastes even better when curry marries overnight.
i love this recipe! I have made it twice now. I also add vegetables with the onions so that the soup is more hearty with cubed tofu before adding the liquid. Its great. i never have the curry paste, so instead i use chilis, curry powder, cumin and coriander powders.
Delicious and so easy and fast. I prefer this type of soup creamy so I peeled and cubed the sweet potatos then boiled them (faster than baking) I them added the water from boiling to my vegetable broth for more sweet potato flavour and blended. Served with a tbsp of sour cream with diced cilantro whipped in.
I LOVED this. Totally authentic and totally thai. I boiled my sweet potato's and also added a 1 can of sweet potato's. I used 2 limes and some lemon juice. I also added more red curry paste. I did not puree this like some had suggested, and I don't find it necessary either. I would think that leaving it as is gives it a better texture. I also added cooked shrimp and it went perfectly. The toasted sesame oil was a great garnish, it really added a warmth to the dish. Don't forget to top it off with the cilantro... DELISH!!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Sweet Potato and Coconut Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 180
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