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.
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 teaspoons Thai red curry paste (or curry powder)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 large sweet potato, peeled & diced (about 12 oz)
- 2 cups chicken stock or 2 cups vegetable stock
- 2 cups coconut milk
- 4 ounces shelled cooked crabmeat (about 1 cup)
- 1 small roasted red pepper, diced
- salt & pepper
Directions See How It's Made
- 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.