If there is one soup you need to make in these wintery days it’s this one, it ticks all the boxes! Thick, luscious, silky, sweet, savoury, delicious Thai flavours and also super easy to make!
I made these the other night as soup shooters to serve as amuse-bouche for s Christmas dinner and it sure was a hit! Great to prep had, maybe even better, so the flavours can infuse even more.
Sweet Potato Lemon Grass Massaman Curry Soup
- 3 sweet potatoes, peeled and cubed
- 1 onion, roughly chopped
- 1 garlic clove, roughly chopped
- 2 - 3 tbsp massaman (or red curry) paste
- 1 lemon grass stalk, bruised
- 3 - 4 lime leaves
- 3 - 4 slices ginger
- 1 vegetable stock cube
- 200 - 400 ml coconut milk
- Fish sauce to taste
- Lime juice to taste
Start by sweating the onions and garlic for a few minutes in some vegetable oil and then add the curry paste. Sauté for a few minutes until the oil starts to separate from the paste.
Add the sweet potato cubes and stir to coat all the pieces. Add the lemongrass and the lime leaves and top it all off with just enough water to cover the potatoes, they can be sticking out for a few mm’s.
Add the stock cube and bring to a boil, simmer for 20 minutes until the sweet potato is softened. Turn off the heat and if you have time let everything infuse for 30 minutes or longer. If you don’t have time move on to the next step.
Remove the lemongrass, ginger and lime leaves and set aside for now. Blitz the soup until smooth with an immersion blender. Add 200 ml coconut milk to start and blitz again. Add more coconut milk to get your desired consistency, I like it a but thicker.
Season the soup to your liking with a few drops of fish sauce and a squeeze of lime, add back the lemongrass, ginger and lime leaves and leave them in there to infuse (also if you have leftovers and store it in the fridge, it will only better the flavour!)
Serve with a drizzle of coconut milk, some chili flakes, koriander, spring onions, whatever tickles your fancy!