This isn’t a traditional Thai recipe, but rather a dish I’ve enhanced with Thai flavors. Anytime I can mix fish sauce, lime juice, and fresh cilantro in a recipe, I’m a happy camper.
How to Make Thai Sweet Potato Soup
Step #1: Heat the oil in a large Dutch oven over medium heat. Add onions and sauté for 3 minutes. Add the ginger, garlic, and curry paste, then sauté another 2 minutes. Step #2: Add the diced sweet potatoes, diced carrots, and broth. Cover the pot, reduce the heat to low, and simmer for 15 minutes or until the vegetables are tender. Step #3: Purée the soup with an immersion blender, leaving a few chunks if desired. Alternatively, transfer small portions to a countertop blender and purée in batches, being careful not to let the steam blow the top off the blender. Return soup to Dutch oven. Step #4: Stir in the coconut milk, fish sauce, and black pepper. Step #5: Serve garnished with lime wedges, peanuts, and cilantro. To reheat, thaw overnight in the refrigerator if frozen, then warm on the stove over medium heat, stirring occasionally until heated through. Avoid boiling to maintain the soup’s creamy texture. You can also reheat in the microwave, stirring every 1-2 minutes until hot.
