Red Thai Curry Coconut Soup with Sweet Potato

 

Hey everyone!

I was looking at thai recipes and wanted to bring something that was a bit different to a conventional curry, you could actually keep on cooking this out with some more dense vegetables but I thought as a soup it was a really nice spin on a classic vegan go-to. I served with sesame bread I made, you can find recipes on my blog and lime and coconut yogurt.

Ingredients 

  • Sweet Potato

  • Sweet White Onion

  • Shallot

  • Chilli (Red)

  • Lime

  • Garlic Powder

  • Dried Ginger

  • Tomato Puree

  • Toasted Sesame Oil

  • Lemon Grass

  • Cilantro

  • Coconut Milk

  • Coconut Yogurt

  • Vegetable Stock

  • Bay Leaf

  • Coriander Seeds

So the first thing I wanted to do was prep a couple of large sweet potatoes, I preboiled them for about 15 minutes until each cube could be easily sliced into with a knife. Then I cooked them in sesame oil in the oven for about twenty minutes. Whilst that was going on, I wanted to fry off some shallots in a mixture of vegetable oil and toasted sesame oil. I added coriander seeds, garlic, chilli and onion powder. About a tsp of each.

Next, I wanted to add some more curry flavouring which is not traditional, but I added some Garam Masala and some dried ginger. I then stirred in the roasted sweet potatoes which at this point had become soft and easy to mash. Keep heating for another ten minutes.

Next, we’re going to add some tomato puree, I would say a third of a tube. Add in some fresh ginger, about a tsp, half of a lemongrass stalk, a little garlic about a tsp diced, a whole tin of coconut milk, flesh, water and all. Also, add 250ml of water.

Next, the trick is to separate the broth from the solids in what you’ve created with a sieve. If you have a bowl handy what you wanna do is use something like a hand blender to combine all the solid parts that are now tender and completely the core of the taste and spices. Then you keep the liquid part on the hob in the pan, keep cooking it off until the water reduces and recombine. Leave to simmer for about ten more minutes and you’re good to go!

Add some fresh coriander, some lime juice, chilli flakes and a dollop of coconut yoghurt.

This is a powerhouse and you could easily use this as a base for a Thai curry with rice, just skip the water and add some stirfried veg. Let me know how you get on, serve with some delicious bread and enjoy!

Let me know what you think in the comments below.

 
Joseph Harwood