Reviewed: Nov. 3, 2009

I would give 10 stars if possible. This is SO GOOD and easy. Our one change was to use a hand blender to puree the soup in the pot after adding the sweet potatoes, lemon juice and salt because we prefer it that way. The sesame oil and cilantro garnshes are a must.

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sunnycook

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2009

Delicious! Definitly puree the final product - YUM. I didn't change anything else and it was perfect.

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susan

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Reviewed: Oct. 25, 2009

This soup was amazing! I didn't add the sesame oil; but I'll try that the next time. I agree with the other reviewer; add some crusty bread to serve with the soup. This can be a meal with bread and a salad. DELICIOUS!

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mbrown1958

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Reviewed: Oct. 19, 2009

YUM! i served with crusty french bread and a salad and my guests were siked. VERY IMPORTANT though, do not forget the sesame oil, it made all the difference

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Lil.Liefke

Home Town: Wheaton, Maryland, USA

Living In: Brooklyn, New York, USA

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Reviewed: Oct. 13, 2009

This recipe is delicious and addictive! I did the slow cooker method, pureed the veggies and added coconut milk at the end. I also used panang curry paste and skipped the cilantro.

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Reviewer:

I cook when I should study

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Reviewed: Oct. 13, 2009

I also used the boiling method because I wanted to speed up this process. I pureed the soup with the coconut milk in the blender. The end result was creamy and had a great flavor too! Fresh cilantro is a must! This reminds me of my favorite soup from a Thai restaurant.

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Jenny

Cooking Level: Intermediate

Home Town: Langley, Washington, USA

Living In: Everett, Washington, USA

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Reviewed: Oct. 8, 2009

Very nice soup, I only changed a few things...I used organic cold pressed coconut oil instead of vegetable oil, because it is healthier & also smells wonderful! I also put in a touch of honey and some toasted shredded coconut on top for garnish. Terrific soup thanks!

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haloluna

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Reviewed: Sep. 24, 2009

So easy and so good! I used extra red curry because I love the flavor, chicken broth and lime juice because that is what I had, and did not add toasted sesame oil. This was delicious!

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bsp09

Cooking Level: Intermediate

Home Town: Phoenix, New York, USA

Living In: Selinsgrove, Pennsylvania, USA

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Reviewed: Sep. 14, 2009

UNBELIEVABLE !!!! This is really tastey. I used curry powder instead of paste and chicken broth instead of veg. I will definitely make this again..and again.

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Jacquie

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Reviewed: Jul. 25, 2009

We love this soup so much, we've gone through two batches in the past 5 days! It's wonderful made exactly to recipe, and we loved it even more with these very minor alterations: - Used powdered coconut milk (reconstituted with water, according to box directions). It's cheaper and lower fat than canned. - Didn't care for the sesame oil the first time around so omitted it for batch #2. Much better. (I think the flavor of sesame oil, even just a drop, doesn't pair well with the coconut, which I really adore.) - Nuked the sweet potatoes and mashed them before adding them to the soup. Faster/easier. - Pureed the whole shebang (in both batches). Makes a beautifully smooth and creamy finished product. Thanks for sharing this recipe! It's a hit in our house, and we're serving it to company next weekend!

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CERRADANCE

Cooking Level: Intermediate

Home Town: Madison, North Carolina, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jul. 23, 2009

I LOVED this soup! I kept craving it the next day and couldn't wait to have it again. I cooked the peeled sweet potatoes directly in the broth/coconut milk. Then I mashed them a little with a potato masher to make a chunky-yet-creamy soup. I loved the combination of coconut, sweet potato, and ginger flavors. My husband thought the ginger was overpowering, but this is probably because I minced the ginger rather than slicing it, so we kept biting into the ginger with every spoonful. Next time, I'll be a good girl and slice the ginger.

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Nikki

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Reviewed: Jul. 18, 2009

this soup is perfect! i didn't change a thing. i tried it before adding the sesame oil, it definitely makes a difference. i put it in bowls then added a drizzle on top. im beginning to like cilantro, so i chopped that real small and sprinkled it in each bowl. cant wait to eat more tomorrow!

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ABIGATOR8U

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Reviewed: Jun. 2, 2009

This was great. I actually forgot to add the oil and lemon and it was still wonderful - and rather healthy, since I used lite coconut milk. I just rough chopped the onions and ginger, scooped out the cooked potato, and pureed the whole finished product in my food processer. YUM.

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VeggieGal

Cooking Level: Intermediate

Home Town: Willow Grove, Pennsylvania, USA

Living In: Montrose, California, USA

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Reviewed: May 15, 2009

WOW!!! My husband doesn't even like sweet potatos and he thought it was pretty great. I followed some of the other reviwers suggestions and pureed it at the end and used lime jouce and soy sauce instead of fish sauce to make it vegan.

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Bethany

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Reviewed: May 6, 2009

I don't know what I did wrong but this was definitely lacking. The sweet potato did not add to the dish at all and I would leave it out all together next time. I also added shrimp and scallops. I used a combo of green and red curry paste so it wasn't too hot for others to eat but I also added sriachi sauce and did not get that hot...I added more to my own bowl. I served over sticky rice.

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Sarah

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Apr. 26, 2009

I made this recipe with chicken brother and without sesame oil (I couldn't justify $8 for a tablespoon of something I'd never use again). This was definitely not the kind of food I would eat, it was a very unique taste. However, the other person I made this dish for LOVED it. She couldn't stop raving about it and due to the fact I didn't care that much for its taste, insisted she take home the leftovers (and the curry paste)! This was definitely a unique recipe and aside from all the prep work (chopping up vegetables), insanely easy to make. Thanks for posting it!

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Jessica

Cooking Level: Intermediate

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Reviewed: Apr. 26, 2009

Delicious soup! We made it for friends who are vegetarian and they have made it three times since then!

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Karine

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Reviewed: Apr. 26, 2009

Everyone loved this - even my husband who never eats soup.

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clareUK

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Reviewed: Apr. 22, 2009

This soup is delicious. I followed another reviewer's tips and used fish sauce and lime juice. I puréed it in the blender after it had cooled a bit and did it in batches. The soup has a beautiful colour and flavour when it's done. Definitely use fresh ginger.

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