Description
This Thai Coconut Soup with Sweet Potato is a creamy, comforting, and flavorful dish that combines the sweetness of pears and sweet potatoes with the aromatic spices of lemongrass, ginger, and red curry paste. Blended to a smooth texture, it’s perfect as a warming appetizer or light meal with vibrant Thai-inspired flavors.
Ingredients
Scale
Main Ingredients
- 1 tablespoon vegetable oil
- 4 cloves garlic, minced
- 1 ½ teaspoons minced ginger
- 1 tablespoon minced lemongrass
- 3 cups diced sweet potatoes, peeled, ½-inch dice
- 1 cup diced pears, Bartlett, ¼-inch dice
- 2 tablespoons red curry paste
- 1 ½ cups coconut milk
- 1 cup vegetable stock, divided, plus more as needed
- 1 teaspoon fish sauce
- Kosher salt, as needed for seasoning
- Black pepper, as needed for seasoning
Instructions
- Heat Aromatics: Heat a large pot over medium heat and add the vegetable oil. Once hot, add minced garlic, ginger, and lemongrass and sauté until fragrant but not browned, approximately 30 seconds.
- Sauté Sweet Potatoes and Pears: Add diced sweet potatoes and pears to the pot. Increase heat to medium-high and sauté for about 5 minutes to slightly soften the ingredients and develop flavor.
- Add Liquids and Curry Paste: Stir in red curry paste, coconut milk, and ½ cup of the vegetable stock. Mix thoroughly to dissolve the curry paste in the liquid. Bring the mixture to a boil.
- Simmer Soup: Reduce heat to medium-low, cover, and let the soup simmer gently until the sweet potatoes are tender, about 20 minutes.
- Blend the Soup: Transfer the cooked soup along with ½ cup of vegetable stock and fish sauce to a blender. Puree on medium-high speed until smooth, about 1 to 2 minutes.
- Adjust Consistency: If the soup is too thick, add additional vegetable stock in 30-second intervals, blending until the desired consistency is reached.
- Season to Taste: Taste the soup and season with kosher salt and black pepper as desired.
- Serve: Serve the soup hot, optionally garnished with preferred toppings such as fresh herbs or chili flakes.
Notes
- For a vegetarian or vegan version, omit fish sauce or substitute with a vegan fish sauce alternative.
- This soup pairs well with fresh cilantro, sliced chili peppers, or a squeeze of lime for extra brightness.
- You can adjust the spice level by varying the amount of red curry paste used.
- If you prefer a chunkier texture, blend only half the soup and stir the rest in after blending.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
