Reviewed: Jul. 27, 2011

VERY good recipe. I got kudos from all of my family members because of this recipe. Modifications: 1. I didn't have red curry paste, so I just added some red pepper flakes to taste. 2. I didn't have vegetable broth handy, so I pureed some of the sweet potatoes with a bit of water and some buillon. I excluded the salt from the recipe because there is plenty of salt in buillon. 3. I didn't use sesame oil... don't like it. 4. I grated up some ginger so that it would match the consistency of the soup. (not sliced like the recipe says.)

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Reviewer:

KarenCanCook

Cooking Level: Intermediate

Home Town: Owego, New York, USA

Living In: Newark, New Jersey, USA

Reviewed: May 1, 2011

Phenomenal!

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1 user found this review helpful

Reviewer:

adew

Reviewed: Apr. 13, 2011

I'm a newbie, and forgot to shave off the hairy outside of the ginger root, make sure you do that!! Also, my sweet potatoes must have been small since one of them completely exploded all over my oven after only 25 minutes. I salvaged the other one and still ate the soup, which was good but not fantastic.

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Reviewer:

Gradyruns

Reviewed: Mar. 26, 2011

Delicious! However, it wasn't spicy enough for me. I doubled the curry paste.

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Reviewer:

avanest

Reviewed: Mar. 7, 2011

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.

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5 users found this review helpful

Reviewer:

Jenn

Reviewed: Feb. 9, 2011

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!!

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26 users found this review helpful

Reviewer:

corie

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Jan. 31, 2011

Yummy, I used Parogirl's modifications to make it faster...very savory and easy to make. My bf hates coconut so I didn't mention it was in there.

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1 user found this review helpful

Reviewer:

Debaser

Home Town: Lawrence, Massachusetts, USA

Living In: Nashua, New Hampshire, USA

Reviewed: Jan. 28, 2011

This is GREAT! Only change -- I used chicken broth instead of veggie broth. I also grated the ginger. Very easy to make and impressive for dinner party.

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Reviewer:

world of gina

Reviewed: Jan. 27, 2011

This recipe was super easy to make and my family enjoyed it. I used a little too much curry paste and it got a little spicy. However the flavor was awesome!

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Reviewer:

Frank

Reviewed: Jan. 23, 2011

Great recipe made even better with a little tweaking. I added some galangal root and a few kaffir lime leaves while it simmered-- that really added a lot of depth and flavor. Next time I will use lime juice instead of lemon for a more authentic Thai flavor. Would also be great with some shrimp or crab stirred in at the end. L

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3 users found this review helpful