Thai Sweet Potato Soup Recipes
THAI CHICKEN AND SWEET POTATO SOUP
A smooth and and spicy chicken soup with a vibrant colour that's packed full of Asian aromatics
Provided by Caroline Hire - Food writer
Categories Dinner, Soup
Time 35m
Yield Serves 2 as a main or 4 as a starter
Number Of Ingredients 15
Steps:
- Heat the oil in a large saucepan. Add the garlic, chilli, ginger, lemongrass, coriander stalks and curry paste and cook for 2 - 3 minutes until the aromas are released.
- Add the chicken stock, coconut cream and sweet potatoes and cook for 15 minutes or until the potatoes are soft. Remove the lemongrass and discard. Carefully transfer to a blender and blitz until smooth. If freezing, for best results freeze at this point, otherwise as an easier option freeze complete recipe.
- Return to the saucepan, add the chicken and cook gently for 5 - 10 minutes or until the chicken is cooked through. Stir through the lime juice, sugar and fish sauce, scatter with the coriander leaves and serve.
Nutrition Facts : Calories 360 calories, Fat 18.1 grams fat, SaturatedFat 12.4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10.8 grams sugar, Fiber 3.2 grams fiber, Protein 19.2 grams protein, Sodium 2.1 milligram of sodium
CREAMY THAI SWEET POTATO SOUP
Make and share this Creamy Thai Sweet Potato Soup recipe from Food.com.
Provided by Meddins
Categories Yam/Sweet Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, fry onions in a small amount of oil for 3-4 minutes until soft.
- Add chopped sweet potato and carrot and fry dry for a further 3-4 minutes.
- Add herbs and spices, stir.
- Add stock and coconut milk and leave to simmer with the pan lid on until vegetables are soft.
- Remove lid and simmer until thickened slightly.
- Take off heat and blend with hand mixer until a smooth consistency.
- Add nuts to serve.
Nutrition Facts : Calories 281.1, Fat 18, SaturatedFat 15.7, Sodium 99, Carbohydrate 29.1, Fiber 5.6, Sugar 11.9, Protein 4.5
THAI SWEET POTATO SOUP
Great vegetarian option. Top this Thai sweet potato soup with lime wedges, chopped cilantro, and unsweetened shredded coconut.
Provided by Nan
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h
Yield 5
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium-high heat. Add onion and saute until soft and translucent, 3 to 4 minutes. Add curry paste, Sriracha sauce, ginger, and garlic; saute until fragrant, 3 to 4 minutes. Stir in sweet potatoes and carrots; season with kosher salt and pepper.
- Add vegetable broth and bring to a boil. Reduce the heat to low and simmer until vegetables are fork tender, 20 to 25 minutes. Turn off the heat and puree with an immersion blender until soup is smooth. Stir in coconut milk and adjust seasoning, if necessary.
Nutrition Facts : Calories 265.1 calories, Carbohydrate 35.3 g, Fat 12.9 g, Fiber 6.5 g, Protein 4.1 g, SaturatedFat 9 g, Sodium 826.4 mg, Sugar 10.5 g
THAI SWEET POTATO WITH CRAB SOUP
More comfort food for a cold winter night! Credit goes to Darlene King, a Cordon Bleu-trained chef who owns a gourmet food shop in Port Hope, Ontario.
Provided by CountryLady
Categories Yam/Sweet Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil over medium-high heat in a large pot.
- Saute onion until translucent, about 3 minutes; add garlic& saute for 30 seconds.
- Add curry, coriander& cumin and saute for 30 seconds longer.
- Add sweet potato& saute for another 30 seconds.
- Pour in stock& milk, bring to a boil, lower heat and simmer until the sweet potato is cooked- 20 to 30 minutes.
- Remove from the heat, let cool slightly& ladle into a food processor.
- Whirl until well blended, pour back into the pot, add crab& roasted red pepper and reheat.
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- Heat olive oil in a large pot over medium heat. When the oil shimmers, add the onions, garlic and ginger, and cook for 1 minute, until fragrant.
- Stir in the curry paste, and cook until fragrant. Add the broth, peanut butter, coconut milk, and soy sauce, stirring to combine. Bring to a boil, reduce the heat to medium-low and simmer for about 20 minutes, until the sweet potatoes are tender.
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- Heat the oil in a large saucepan or Dutch oven or medium-high heat. Stir in the shallot and sweet potatoes. Cook 5 minutes, stirring occasionally, until the shallots are softened.
- Add the garlic, turmeric and cayenne and stir until fragrant, about 30 seconds. Add the peanut butter, soy sauce, broth and ½ cup of the coconut milk. Bring to a simmer, then lower the heat and partially cover the pan with a lid. Cook 20 minutes, or until the sweet potatoes are very soft.
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