Thai food is my absolute favourite! Since visiting Thailand, I’ve been even more obsessed with coconut curries and fragrant spices. Only problem for me is the massive spice issue… Thais love spice, a lot of spice. However, it doesn’t take many chillies to blow mine and Dillon’s tongue off! Therefore making your own food is the best, since you can tailor it to your heat threshold.
Creamy soups are 100% the best kind in my opinion and with the blended sweet potato & thick coconut milk does the trick. This soup is super simple, perfect for a easy supper for the family. The beautiful flavours come from a paste of ground galangal, ginger, garlic, lemongrass, chilli and kefir lime leaves. These ingredients are easy to get hold of in supermarkets now, but I always use Asian supermarkets as they are so interesting to look round! These follow the same spices as our much adored Thai Vegan Crab Cakes.
Totally recommend you try out this creamy bad boy. Tell us what you think!
Easy, creamy sweet potato soup infused with thai spices and a little chilli kick!
Author: The Hungry Herbivores
Recipe type: Soup, Main
Cuisine: Thai, Vegan, Gluten-free
750g (26oz) Sweet Potatoes
1 fresh red chilli
2½ sticks of lemongrass
4 kefir lime leaves
4 garlic cloves
1 tbsp. ginger, grated
1 tbsp. galangal, grated
I tbsp. vegan bouillon or vegetable stock cube
1 tbsp. soy sauce or tamari
1 can coconut milk
Juice and zest of one lime
Pour 2 cups of boiling water into a bowl along with your bouillon/veg cube. Set aside
Peel your potatoes and cut into cubes. Set aside.
Roughly slice 1½ lemongrass sticks, 2 kefir lime leaves & red chilli (deseeded if desired) and place in a pestle and mortar along with your garlic, ginger and galangal. Mash into a paste, it doesn't matter if there are still a few small lumps.
Heat 2 tbsp. of oil of choice in a large heavyweight cooking pot/pan on med/high and toss in your paste. Let fry for 2 minutes, stirring often.
Add your sweet potatoes, mix with the paste and let fry for about 5 minutes.
Pour in your vegetable stock and soy sauce. Let it come to a boil, then turn to a simmer. Place the lid on and leave for about 20 minutes or until your sweet potato is tender.
Add in coconut, lime zest and juice and blend with a hand blender until smooth (use a blender and return to the pot if you don't have a hand blender)
Heat to desired temp and season with salt and pepper to taste.