Thai Sweet Potato and Coconut Soup

Ingredients

  • 1 tbsp (15 mL) Thai red curry paste (or to taste)
  • 1 tbsp (15 mL) chopped fresh gingerroot
  • chopped
  • 2 cloves garlic, finely
  • 1 onion, chopped
  • 1 tbsp (15 mL) olive oil
  • 1/3 cup (75 mL) canned coconut milk (low fat or regular)
  • + 3 more ingredients
    • salt and pepper to taste
    • 4 cups (1 L) vegetable stock or water
    • 2 lbs (1 kg) sweet potatoes, peeled and diced

1. Heat oil in a large sauce­pan. Add onions, garlic and ginger and cook gently until fragrant and tender about 5 to 7 minutes. 2. Add curry paste and cook 30 to 60 seconds until fra­grant. Add sweet potatoes and stir to coat well. Add stock or water and bring to a boil. Add 1 tsp (5 mL) salt an...

View full recipe at SpringPad

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