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Thai Coconut + Sweet Potato Soup

by evh on January 23, 2015

Thai Coconut + Sweet Potato Soup | LocalSavour.com

Thai Coconut + Sweet Potato Soup ~ I had lunch with a dear friend last week at a lovely, little spot called The Steeping Room. It’s a quaint cafe known mainly for their delicious array of hot teas and brunch items. Since it was a fairly cold kind of day (at least for us) and we were in the mood for something very warm (in addition to our tea) so we both ordered the soup of the day along with a few other hot dishes. The soup was a Thai Coconut + Sweet Potato Soup and ever since enjoying this hot bowl of goodness, I haven’t been able to stop thinking about it. The right amount of zip, paired with a good spice, and sweet potato-y creaminess just made my meal. On the way home, I remembered that I had some Thai Chilies stocked-up in my freezer that I picked up from the Two Happy Children Farm last fall –– a light bulb moment. If you don’t have access to Thai chilies you could try to substitute with red pepper chili flakes –– start with a 1/2 teaspoon and add in to your comfort level. Sweet coconut milk engulfed in creamy sweet potatoes and spice is sure to keep you warm on these cold, winter-y nights of late. 

Thai Coconut + Sweet Potato Soup | LocalSavour.com

Cute, right? Hard to believe these little guys pack such a punch.

Thai Coconut + Sweet Potato Soup | LocalSavour.com

Thai Coconut + Sweet Potato Soup
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Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
20-30 minutes
Thai Coconut + Sweet Potato Soup
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
20-30 minutes
Ingredients
  • 5-6 cups sweet potatoes chopped (peeled -- optional)
  • 1 can (13.5 ounces) coconut milk
  • 1 cup leeks chopped
  • 1 medium lime zest and juice
  • 2-4 medium thai chili peppers or substitute with red chili pepper flakes
  • 1 Tablespoon fresh ginger chopped
  • 1/2 teaspoon kosher salt
Servings: -6 servings
Units:
Instructions
  1. Place chopped sweet potatoes into a heavy duty pot and cover with enough water to have one inch of water at the top of the pan. Cover the pan with a lid and place over high heat. Bring to a boil. Boil the sweet potatoes until fork tender –– about 8-12 minutes. Once tender remove from heat. Drain the potatoes but keep the hot liquid. Place the sweet potatoes into a blender with coconut milk, leeks, lime zest, lime juice, ginger, and one chili pepper. Add in 2 cups of the hot sweet potato liquid to the blender. Pulse or blend until smooth and creamy, adding in more liquid if needed for desired consistency.
  2. Pour soup into a heavy duty pan and place over medium low heat. Add in one or more Thai chilies to the soup -- depending on how hot you like it and allow to simmer for 10-20 minutes. Serve.
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