Follow these steps for perfect results
orange-fleshed sweet potatoes
baked, peeled, and chopped
vegetable oil
onion
chopped
ginger root
thinly sliced
red curry paste
unsweetened coconut milk
vegetable broth
lemon juice
sea salt
toasted sesame oil
fresh cilantro
chopped
Preheat oven to 400°F (200°C).
Place sweet potatoes on oven rack.
Bake for about 45 minutes, or until fork-tender.
Remove from oven and cool.
Heat vegetable oil in a large saucepan over medium heat.
Add chopped onion and sliced ginger.
Cook and stir until tender, about 5 minutes.
Stir in red curry paste and heat for 1 minute.
Whisk in coconut milk and vegetable broth.
Bring to a boil, then reduce heat to low.
Simmer for about 5 minutes.
Remove skins from cooled sweet potatoes.
Cut sweet potatoes into bite-sized chunks.
Add sweet potatoes to the soup.
Cook for 5 more minutes.
Stir in lemon juice and season with salt.
Ladle into bowls.
Drizzle with sesame oil and garnish with cilantro.
Expert advice for the best results
Adjust the amount of red curry paste to control the spiciness.
Garnish with a dollop of coconut cream for extra richness.
Add a squeeze of lime juice for added brightness.
Everything you need to know before you start
15 minutes
Soup can be made 1-2 days ahead of time.
Ladle into bowls and garnish with fresh cilantro and a drizzle of sesame oil.
Serve with crusty bread for dipping.
Pair with a side salad for a complete meal.
The sweetness of the Riesling complements the spice and sweetness of the soup.
A hoppy IPA can cut through the richness of the coconut milk.
Discover the story behind this recipe
Sweet potato and coconut based soups are popular throughout Southeast Asia, reflecting the availability of these ingredients.
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