Spicy Sweet Potato and Coconut Soup

By MsPia on January 08, 2006

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    1. 1 1/2 lbs sweet potatoes, rinsed ( about 3 large potatoes)
    2. 1 tablespoon vegetable oil
    3. 1 onion, roughly chopped
    4. 4 tablespoons fresh ginger, peeled and thinly sliced
    5. 1 tablespoon red curry paste ( found in the international section of markets)
    6. 1 (15 ounce) cans unsweetened coconut milk
    7. 3 cups chicken broth or 3 cups vegetable broth
    8. 3 1/2 tablespoons lemon juice
    9. 1 teaspoon kosher salt
    10. 1 tablespoon toasted sesame oil
    11. 1/2 cup fresh cilantro stem


  1. Preheat oven to 400°F Put the sweet potatoes on an oven rack and bake for 50 minutes or until tender. Remove from oven and let cool. Heat the vegetable oil in a large saucepan over medium heat. Sauté the onion and ginger until the onion softens, about 5 minutes. Stir in the curry paste and cook for 1 minute. Add the coconut milk and broth and gently bring to a boil. Reduce heat to a simmer, partially cover, and cook for 5 minutes. Skin the potatoes and cut into 1-inch chunks. Add the potatoes to the soup and simmer for 5 minutes. Stir in the lemon juice and salt. Ladle the soup into serving bowls. Drizzle the sesame oil evenly over the servings. Garnish with the cilantro.