Thai Sweet Potato Soup




For a delicious variation on my winter staple, pumpkin soup. I think I first came across Thai spiced pumpkin soup at TAFE, at a stage where I was still learning that coriander could be delicious and a bit of heat (spicy-heat) was a very good thing.  It was delicious. I had a go at a Thai Sweet Potato soup earlier in the year and it was a hit … so when I’d promised to ‘bring soup’ to my Aunties for lunch a few weeks ago, I turned again to the Internet in search of the recipe I had used then. I found one that I thought was it, but I was wrong! I used the ingredients list but then proceeded to change the method considerably. It is quite delicious and we’ve made it again twice since. Hopefully you enjoy this too. The original recipe can be found here at Best Recipes.

2 tablespoons oil (olive works fine but peanut suits the Asian style seasoning)
1 big kumera* and 1 small kumera (all up about 1kg)
2 onions
3 cm ginger
3 garlic cloves
2 tablespoons red Thai curry paste
The bottom 15cm of a lemon grass stalk
1.5 lt water
2 low salt Vegetable stock cubes
200ml low fat coconut milk
1 small bunch coriander (to serve)
3-4 green shallots (to serve)

*Kumera is orange sweet potato

1. Heat chosen oil in a big saucepan.
2. Roughly chop onion and add to pan, sauté till clear.
3. Finely chop garlic and either grate or finely chop ginger, add both to the pot. Continue to sauté (stir in oil on medium to low heat).
4. Add the curry paste, stir through – heating this will allow the flavour to permeate through the vegetables, the heat activating the favours in the paste.
5. Add the peeled and chopped kumera, allow it to start to warm in the pot while you wash and prepare the lemon grass stalk.
6. Remove the outer grass leaves, wash the stalk and score with a small, sharp, preferably serrated knife. Chop into 4-5 pieces. Count the pieces in (you’ll need to count them out before processing the soup!).
7. Add the water, stock and lemongrass to the pot. Bring to the boil.
8. The temperature can be turned down to a gentle boil or simmer (depending on how much time you have!). Cook till potato is tender.
9. Count the lemon grass stalks out.
10. Use a stick blender to puree the soup.
11. Serve with finely chopped coriander and shallots. Enjoy!


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