Thai Sweet Potato with Crab Soup

READY IN: 1hr
Ms B.
Recipe by CountryLady

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.

Top Review by DinnerBelle

A no-fuss, quick recipe that confirms my belief you can't go wrong when you start with 2 cups of coconut milk. Yum!! I Iiked the sweet potato/coco milk combination for the soup base. I used one can of coco milk (13.75 oz) and made up the difference with more broth (water plus Knorr Fish Boullion cube in my case). I also stirred in a couple T's of lemon juice to balance the sweetness of the other ingredients. And I used a yam, not a sweet potato. Makes a pretty color soup. You could skip the roasted red pepper if you don't have one on hand; its function seems to be primarily visual. Some chopped coriander would be a good addional or substitute garnish. I used real lump crabmeat because I got it cheap but you could make this with imitation crab, shrimp, firm white fish or even tofu or chicken.

Ingredients Nutrition

Directions

  1. Heat oil over medium-high heat in a large pot.
  2. Saute onion until translucent, about 3 minutes; add garlic& saute for 30 seconds.
  3. Add curry, coriander& cumin and saute for 30 seconds longer.
  4. Add sweet potato& saute for another 30 seconds.
  5. Pour in stock& milk, bring to a boil, lower heat and simmer until the sweet potato is cooked- 20 to 30 minutes.
  6. Remove from the heat, let cool slightly& ladle into a food processor.
  7. Whirl until well blended, pour back into the pot, add crab& roasted red pepper and reheat.

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