Friends! We’ve made it to Friday. We all deserve a 30-minute or less meal, and here’s the one.
I’ve been on a soup kick and it shows no signs of slowing down anytime soon. So as much as I bombard you with ice cream recipes in the summer, get ready for it in soup form this winter. We already had the late- summer soup, the chicken & cauliflower and now I’ve got another, and one more in my mind and up my sleeve. For now.
This one comes inspired by The Londoner. Rosie is living the London life that I always wished myself to live, and as a devoted reader, I live vicariously through every post. She recently made a Thai pumpkin soup and I liked the idea so much that I borrowed it, swapping sweet potatoes for the pumpkin because we just had pumpkin cinnamon rolls here a few weeks ago, and variety is the spice of life. The color stays fall-esque and it still manages to deliver the good feels, perfect for when the cold, dreary ones are ruling the outdoors.
This recipe comes just at the right time- when I start falling into the very easy, comfortable familiar rut of flavors and it’s a good reminder that, hey, I LOVE Asian food!
I may have mentioned my conundrum before, but as much as I love Thai, Burmese, Sri Lankan and Korean food, I never crave it, and I really have to make the effort and gear myself up to make it. It’s stupid, because with only a handful of ingredients, Thai food tends to be so simple to make and is so satisfying to eat.
Note to self. Eat more Thai.
This is a standard saute-boil-puree recipe, done in two shakes and making enough to last a good week (if you’re a party of one, like myself- well, two, but Crawley doesn’t much like Thai food).
- 1 TB olive oil
- 1 TB sesame oil
- 1 medium yellow onion, about 1 cup
- 3 cloves garlic, crushed
- 1" fresh ginger, minced
- 1 TB red curry paste
- 1 TB fish sauce
- 1 TB soy sauce
- 2 medium sweet potatoes, peeled and diced
- 3 cups veggie stock
- 1 14-oz can lite coconut milk
- 1 lime, juiced
- Fresh cilantro, chopped, to garnish
- Crushed red pepper flakes, to garnish
- In a medium stock pot, add the oils and onion, and saute until soft, about 4 minutes. Add the garlic and ginger and cook another minute. Add the sweet potato and cook another 3 minutes. Add the remaining ingredients (red curry paste, fish sauce, soy sauce, lime juice, stock, coconut milk) and bring to a boil. Reduce to a simmer until the sweet potatoes are fork tender and, using an immersion blender (or a regular one), puree the soup until smooth.
- Serve with cilantro or red pepper.