Thai Sweet Potato Soup Recipes

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THAI CHICKEN AND SWEET POTATO SOUP



Thai chicken and sweet potato soup image

A smooth and and spicy chicken soup with a vibrant colour that's packed full of Asian aromatics

Provided by Caroline Hire - Food writer

Categories     Dinner, Soup

Time 35m

Yield Serves 2 as a main or 4 as a starter

Number Of Ingredients 15

1 tsp olive or rapeseed oil
2 garlic cloves, chopped
1 red chilli, deseeded and chopped
2cm chunk root ginger, chopped
1 stalk lemongrass, bashed
1 x 25g pack coriander, leaves and stalks chopped separately
2 tbsp red Thai curry paste
750ml chicken stock (made with 2 stock cubes)
1 small can (160ml) coconut cream
500g sweet potato, peeled and roughly chopped
2 skinless chicken breasts, sliced
1 lime, juice only
1 tsp sugar
½ tsp fish sauce
crusty bread, to serve (optional)

Steps:

  • Heat the oil in a large saucepan. Add the garlic, chilli, ginger, lemongrass, coriander stalks and curry paste and cook for 2 - 3 minutes until the aromas are released.
  • Add the chicken stock, coconut cream and sweet potatoes and cook for 15 minutes or until the potatoes are soft. Remove the lemongrass and discard. Carefully transfer to a blender and blitz until smooth. If freezing, for best results freeze at this point, otherwise as an easier option freeze complete recipe.
  • Return to the saucepan, add the chicken and cook gently for 5 - 10 minutes or until the chicken is cooked through. Stir through the lime juice, sugar and fish sauce, scatter with the coriander leaves and serve.

Nutrition Facts : Calories 360 calories, Fat 18.1 grams fat, SaturatedFat 12.4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10.8 grams sugar, Fiber 3.2 grams fiber, Protein 19.2 grams protein, Sodium 2.1 milligram of sodium

THAI SWEET POTATO SOUP



Thai Sweet Potato Soup image

Great vegetarian option. Top this Thai sweet potato soup with lime wedges, chopped cilantro, and unsweetened shredded coconut.

Provided by Nan

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h

Yield 5

Number Of Ingredients 11

1 tablespoon vegetable oil
1 cup diced onion
2 tablespoons red curry paste
2 tablespoons Sriracha sauce
2 teaspoons grated fresh ginger
1 teaspoon grated fresh garlic
4 cups peeled and diced sweet potatoes
2 cups peeled and diced carrots
kosher salt and freshly ground black pepper to taste
3 cups vegetable broth
1 cup coconut milk

Steps:

  • Heat oil in a large pot over medium-high heat. Add onion and saute until soft and translucent, 3 to 4 minutes. Add curry paste, Sriracha sauce, ginger, and garlic; saute until fragrant, 3 to 4 minutes. Stir in sweet potatoes and carrots; season with kosher salt and pepper.
  • Add vegetable broth and bring to a boil. Reduce the heat to low and simmer until vegetables are fork tender, 20 to 25 minutes. Turn off the heat and puree with an immersion blender until soup is smooth. Stir in coconut milk and adjust seasoning, if necessary.

Nutrition Facts : Calories 265.1 calories, Carbohydrate 35.3 g, Fat 12.9 g, Fiber 6.5 g, Protein 4.1 g, SaturatedFat 9 g, Sodium 826.4 mg, Sugar 10.5 g

CREAMY THAI SWEET POTATO SOUP



Creamy Thai Sweet Potato Soup image

Make and share this Creamy Thai Sweet Potato Soup recipe from Food.com.

Provided by Meddins

Categories     Yam/Sweet Potato

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 medium onions
2 sweet potatoes
1 carrot
1 pint vegetable stock
2 teaspoons lemongrass, paste
1 teaspoon dried coriander seed
1 teaspoon ground cumin
1 (13 1/2 ounce) can coconut milk
handful roasted cashew nuts

Steps:

  • In a large saucepan, fry onions in a small amount of oil for 3-4 minutes until soft.
  • Add chopped sweet potato and carrot and fry dry for a further 3-4 minutes.
  • Add herbs and spices, stir.
  • Add stock and coconut milk and leave to simmer with the pan lid on until vegetables are soft.
  • Remove lid and simmer until thickened slightly.
  • Take off heat and blend with hand mixer until a smooth consistency.
  • Add nuts to serve.

Nutrition Facts : Calories 281.1, Fat 18, SaturatedFat 15.7, Sodium 99, Carbohydrate 29.1, Fiber 5.6, Sugar 11.9, Protein 4.5

THAI SWEET POTATO SOUP



THAI SWEET POTATO SOUP image

Categories     Potato     Roast     Quick & Easy     Healthy

Yield 6-8 people

Number Of Ingredients 6

3 large yams
4 cups chicken broth
2 cans coconut milk
2 Tablespoons Garlic-Ginger sauce (or more to taste)
2 teaspoons Kosher salt
cilantro (to garnish)

Steps:

  • Roast yams in 425 degree oven for 1 hour. When they are cool enough to handle, slide the skins off and put flesh into food processor or blender. Blend to puree. Pour into large pot and add chicken broth and coconut milk. Heat until simmering and add Garlic-ginger sauce and salt to taste. Garnish with a few cilantro leaves.

THAI SWEET POTATO WITH CRAB SOUP



Thai Sweet Potato with Crab Soup image

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.

Provided by CountryLady

Categories     Yam/Sweet Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

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