This soup may look simple but it’s bursting with flavor! A coconut milk base with sweet potatoes and lots of spices makes for a delicious meal. This recipe makes about 4 larger sized bowls, but will easily double if you’d like to make a bigger pot.
1 14 oz can of coconut milk
4 cups vegetable broth
1 large sweet potato, peeled and cut into small pieces
1 large shallot, sliced
1 teaspoon fresh ginger
1 tablespoon red curry paste
1/4 cup cilantro leaves, chopped
3 teaspoons fish sauce
1 large lime, juiced
In a large pot bring the coconut milk and broth to a simmer and add the sweet potatoes, shallot, ginger, curry paste, and cilantro. Cook until the sweet potatoes are tender – about 20 minutes. When tender place into a blender and blend until smooth. This may take two rounds, be careful to not burn yourself. Place back into the pot. Add the fish sauce and lime juice. Cook for another 5 minutes, and serve hot. Enjoy!