Thai Sweet Potato Soup
I typically tackle this Thai Soup in two phases: roasting the sweet potatoes first and then pulling the finished soup together later in the day or even the next day.
Servings Prep Time
4people 30minutes
Cook Time
45minutes
Servings Prep Time
4people 30minutes
Cook Time
45minutes
Instructions
  1. Peel the onion and cut it in half. Dice each half to make long onion strings.
  2. Peel and dice the garlic and ginger finely. I usually dice it as small as possible.
  3. Roast a full chicken in the oven, beer can style if that’s your thing. The homemade broth is awesome for noodles the next night! You can also just buy the breasts already cooked or a whole rotisseries chicken. Dice the breasts into bite size cubes. You can also shred it like you would for pulled chicken tacos.
  4. Peel the roasted sweet potatoes and cut it into bite size cubes to match the chicken bites.
  5. Pour a tablespoon of olive oil in the dutch oven over medium heat and saute the onions until translucent. Sprinkle sea salt and fresh ground black pepper to taste. Add the ginger and garlic and saute for another 2-3 minutes stirring frequently. Garlic gets funky if you burn it so watch it closely.
  6. Add the Thai Red Curry Paste and stir in for 1 minute. Pour in the coconut milk and vegetable broth and bring to a boil.
  7. Add the chicken and reduce the heat to low. Cook on low for 15 minutes.
  8. Add the sweet potatoes and squeeze the juice of the lime into the base. Cook on low for 2-3 minutes and serve.