SWEET POTATO SOUP – THAI STYLE

4 Tablespoons unsalted butter
8 Large shallots or 2 large red onions
1 1/2 lbs. of sweet potatoes.
One medium fresh ginger root
6 gloves of fresh garlic
1 quart of chicken stock
Salt and Pepper to taste
1 can of coconut milk – 8 to 12 oz.
Fresh parsley or coriander

Sauté the onions or shallots in the butter until clear and a bit caramelized. Cook peeled sweet potatoes in 4 cups of water with fresh ginger, garlic gloves and one half onion or 2 peeled shallots. I used a lot of fresh ginger two knobs and 3 gloves but you may choose to make this less. Simmer until the potatoes are tender. Strain the liquid and save. Then puree the potatoes in a magic mix or food processor, along with strained liquid using as just enough to keep the mixture liquid and somewhat thin.

While the potatoes are cooking you may sauté the rest of the onions. Then add more grated fresh ginger and at least 4 gloves of garlic. Add these to the mixture you are pureeing. Return all of this to the original pot and add chicken stock until of a consistency which you desire for soup. I like mine a bit thick but you may choose to make it thinner.

Add one tin of coconut milk, salt and pepper. Serve immediately with parsley,
coriander, or Thai Basil on top

 

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