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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Kay

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Apr. 22, 2009

good, but not great

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arrdub

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Fremont, California, USA

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Reviewed: Apr. 16, 2009

This was my first try of this soup and it came out great. I used chicken broth rather than vegetable broth but and my boyfriend and sister who both love Thai food thought it tasted very authentic and delicious.

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danicacabral3

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Reviewed: Apr. 12, 2009

I agree with the majority that this is 5 star. I did use lime juice, and fish sauce as recommended by another reviewer. I only had curry powder so used it and added chili garlic sauce for a little heat. Loved it.

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healthycooker

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Reviewed: Apr. 11, 2009

My family LOVES this soup. It is easy to fix and is high in fiber. I used sesame oil instead of veg oil to cook the onions and I skipped the sesame oil drizzle. I also put it in a blender to make a smooth soup. It is so tasty! All the flavors blend together beautifully. This is an excellent choice to serve to company as a first course.

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Elaine Scott

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Reviewed: Apr. 9, 2009

Excellent recipe, just needs a bit of tweaking. Use lime instead of lemon, fish sauce instead of salt. Puree so you don't get chunks of ginger in your mouth. Tastes fabulous!

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PINKLIME

Cooking Level: Expert

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Reviewed: Apr. 5, 2009

This soup turned out great when I made it. The flavors combined well, and didn't overpower the sweet potato, which still came through. I pretty much followed the recipe exactly, but was out of sesame oil, so didn't do the garnish. I did use a stick blender to puree the soup after all the ingredients had simmered together for about 15 mins. I think that was a very necessary step.

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Michael

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Reviewed: Apr. 2, 2009

This soup was ok, but I think if I were to make it again I would make a few changes

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Amanda

Cooking Level: Intermediate

Home Town: Shelby, Montana, USA

Living In: Provo, Utah, USA

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Reviewed: Mar. 28, 2009

Excellent flavor! Very similar to a curry sauce, but with potato base. I did not have curry paste, so as others have recommended I substituted 1 tsp cumin, 1 tsp chili powder, 1 tbsp curry powder. I love ginger so the fresh ginger is a MUST. You can really taste the difference. I cooked my potatoes in the broth and my ginger and onion in a separate pan. I added the spices to the onion and ginger and then combined into the broth when the potatoes were tender. Puree in blender and WA-LA! Puree 1 bunch of cilantro with 1/4 cup lime juice and use as a topping. Or just sprinkle with cilantro and a lime wedge.

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