Sweet Potato & Red Curry Soup

Sweet Potato & Red Curry Soup

From Stonesoup

This is a simplified and healthier version of a soup I used to cook all the time when I was first getting into cooking Thai. Still one of my favourites after many many years. I asked my Irishman what he thought we should call the soup and his response was ‘A, B, C, Delicious!’ Different curry pastes vary in their intensity so feel free to adjust according to your tastes.

enough for 4-6
takes: 1 hour
1kg (2lb) sweet potato
1 can coconut cream or milk (400mL / 14oz)
4 tablespoons red curry paste
2 tablespoons fish sauce or soy sauce
mint or coriander (cilantro) leaves, to serve, optional

1. Preheat your oven to 200C (400F).

2. Scrub the sweet potato. Chop in half lengthwise then slice into half moons, about 1cm (1/2in) thick.

3. Combine coconut cream or milk, curry paste, fish sauce and 4 cups water in a large oven proof pot. Add sweet potato and bake for 30 minutes.

4. Stir and continue to bake for another 30 minutes or until sweet potato is tender. Puree with a stick blender.

5. Taste, season with more fish sauce or salt as needed and serve with herbs, if using, sprinkled on top.

Variations

pumpkin – swap the sweet potato for pumpkin.

richer – serve with a generous dollop of sour cream or coconut yoghurt.

chunky soup – chop the sweet potato into bite sized cubes and skip the pureeing step.

different curry pastes – feel free to use green thai curry paste, or yellow or massaman curry pastes. Indian curry pastes can also be used to give a different vibe.

vegetarian / vegan / can’t find fish sauce? – replace the fish sauce with soy sauce or just season with salt.

more veg – add cauliflower, peppers or zucchini.

can’t find thai curry pastes? – In Australia they’re available in most supermarkets but you may need to track down an Asian grocery store. They can be found online as well and keep for ages so you could order and stock up. Or signup for the Healthy Thai Cooking Class at the Stonesoup Virtual Cookery School to learn how to make your own using commonly found ingredients.

short on time? – dice sweet potato finely and just simmer on the stove top until sweet potato is tender. Remember to stir every now and then.

low carb – replace sweet potato with cauliflower.

carnivore – add same cooked chicken after you puree.

carb lovers / more substantial – add some cooked noodles.

Waste Avoidance Strategy

sweet potato, coconut milk, curry paste, fish sauce – keeps in the pantry for months.

mint or coriander (cilantro) leaves – can be frozen. Will wilt when defrosted but still taste fragrant.
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