← All recipes

🍲 Thai Sweet Potato Coconut Soup

344 kcal · 30 min · 4 servings

Ingredients

• 1 sweet potato (400 g)
• 2 pak choi
• 0.5 bunch Thai basil (Horapa, 10 g)
• 1 lime
• 1 shallot
• 5 g ginger root
• 2 spring onions
• 2 tbsp soybean oil
• 1 tbsp yellow Thai curry paste
• 250 ml coconut milk
• 250 ml vegetable broth
• salt
• 120 g frozen peas (thawed)

Instructions

1. 1. Peel the sweet potato and cut it into half-centimeter thick, bite-sized slices.
2. 2. Wash the pak choi, pat it dry, and slice the stems lengthwise into thin strips.
3. 3. Chop the pak choi leaves into coarse pieces and set them aside.
4. 4. Wash the basil, shake off excess water, and pluck the leaves from the stems.
5. 5. Rinse the lime under hot water, dry it, and cut it in half.
6. 6. Cut three to four thin slices from the center of one lime half and halve those slices.
7. 7. Squeeze the juice from the remaining lime half and set it aside.
8. 8. Peel the shallot and dice it finely.
9. 9. Peel the ginger and grate it finely.
10. 10. Trim the spring onions, wash them, and slice some of the green parts diagonally into rings.
11. 11. Set aside the green rings for garnish.
12. 12. Finely dice the remaining part of the spring onions.
13. 13. Heat the oil in a pot.
14. 14. Sauté the shallot over medium heat for two minutes.
15. 15. Add the diced spring onions and the grated ginger.
16. 16. Continue to sauté the mixture, stirring occasionally, for two to three minutes.
17. 17. Stir in the curry paste and simmer it for one minute.
18. 18. Pour the coconut milk and broth into the pot.
19. 19. Bring the soup to a boil.
20. 20. Season the soup with lime juice and salt to taste.
21. 21. Add the sweet potato slices to the soup.
22. 22. Cook the sweet potatoes for about four minutes over medium heat.
23. 23. Add the lime slices, pak choi, and peas to the soup.
24. 24. Cook everything for another three minutes.
25. 25. Add the basil to the soup and let it cook for one minute.
26. 26. Remove the vegetables from the soup and distribute them onto deep plates.
27. 27. Pour the soup broth over the vegetables.
28. 28. Garnish the finished soup with the reserved spring onion rings.

Nutrition per serving

• kcal: 344
• Protein: 7 g · Fett/Fat: 20 g · Carbs: 35 g