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Thai Coconut and Sweet Potato Soup #Recipe

Recently a couple we know had a baby. A bunch of us from church made up some meals for their family, one less thing they have to worry about, because let’s face it newborns are a lot of work. Especially on top of two other kids! We pooled together and made up a bunch of meals. There were a few dietary restrictions, so I had to think outside of the box. I wanted to make something new and interesting. I really love Thai food so I thought I would give a Thai curry soup a try.

I found an interesting recipe for a Thai coconut curry and sweet potato soup, and I put my own spin on it of course! This is a gluten free, soy and dairy free meal. Here is the recipe. Hope you enjoy,  I know we did!

First thing to do is prep all of your veggies.

Peel the sweet potato and chop it up, boil until cooked through.

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Take the seeds out of your pepper and chop into small pieces and set aside.
Cook your chicken breast in the oven on 350 degrees until thoroughly cooked. You can season it with salt and pepper (any other spices will change the taste of the soup, but you can add them if you like.) Take out and shred, set aside.

In a large sauce pan, empty the whole can of coconut milk and turn to a medium heat. Add two teaspoons of your red curry paste. Bring to a slow boil and then turn down heat. Taste. If you like the strength of the curry do not add any more.

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The next step is to drain your potatoes. Mash them and then put them into a blender. Slowly add your beef broth until you get a loose consistency. You want it to be the consistency of baby food. Add your mixture to your sauce pan and stir well.

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                                                                                                                *TASTE*

I found that I lost a bit of the curry taste so I added another teaspoon of the curry paste. Next you can add your chick peas. I rinsed them with water before adding them.

 

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The next step is to add your shredded chicken and peppers. Bring to a second boil, then turn off your heat. You can add a swirl or two of honey if you like to help bring back the sweetness. A dash of basil and voila!

IMG_7360Serve as soup, or over boiled potatoes or rice.

I just ate mine with a few pieces of crusty white bread and butter. So yummy.


boiled sweet potato

Thai Coconut and Sweet Potato Soup

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Serving Size: about 4-5 bowls

Ingredients

  • 1 Large sweet potato
  • 1 can of coconut milk
  • 1 can of beef broth
  • 1 can of taste of thai red curry paste
  • 1 large chicken breast
  • 1 can of cooked chick peas
  • 1 red bell pepper
  • a teaspoon of basil

Instructions

  1. Peel the sweet potato and chop it up, boil until cooked through.
  2. Take the seeds out of your pepper and chop into small pieces and set aside.
  3. Cook your chicken breast in the oven on 350 degrees until thoroughly cooked. You can season it with salt and pepper (any other spices will change the taste of the soup, but you can add them if you like.) Take out and shred, set aside.
  4. In a large sauce pan, empty the whole can of coconut milk and turn to a medium heat. Add two teaspoons of your red curry paste. Bring to a slow boil and then turn down heat. Taste. If you like the strength of the curry do not add any more.
  5. The next step is to drain your potatoes. Mash them and then put them into a blender. Slowly add your beef broth until you get a loose consistency. You want it to be the consistency of baby food. Add your mixture to your sauce pan and stir well.
  6. TASTE
  7. I found that I lost a bit of the curry taste so I added another teaspoon of the curry paste. Next you can add your chick peas. I rinsed them with water before adding them.
  8. The next step is to add your shredded chicken and peppers. Bring to a second boil, then turn off your heat. You can add a swirl or two of honey if you like to help bring back the sweetness. A dash of basil and voila!

Notes

This recipe is completely soy,gluten and dairy free.

http://ottawamommyclub.ca/thai-coconut-and-sweet-potato-soup-recipe/

Hope you enjoy.
Until next time,
Courtney

 

 

 

 

 

 

 

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Category: Fall, Food, Friday Food Frenzy, Recipes, Soups, Themes, Weekly Themes

About the Author ()

A number of years ago I went blind, and as a result found out I had Multiple Sclerosis. After my diagnosis, I attended a new high school for the visually impaired. That is where I met the love of my life, my husband Dylan. Dylan helped me get through becoming blind and find joy in life again. Shortly after graduating, we moved to Ottawa together and in December of 2011, we were married. A year later we welcomed our beautiful son Marshall to the world. In 2015, after two miscarriages we welcomed our beautiful rainbow baby Charlotte into the world. It hasn't been easy adjusting to being blind and living with M.S on a daily basis , and being a mom of two on top of everything. Life has been... lets say challenging! But oh so worth it! Author's website.

Comments (19)

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  1. Stephanie LaPlante says:

    I love trying new soups and this one sounds delicious. Sweet potatoes are really good for your skin.

  2. KD says:

    It sounds delicious! I love sweet potato.

  3. kristen visser says:

    omg this looks and sounds absolutely delicious!! im totally trying this out. maybe i can make it this weekend 🙂 thank you for the recipe !!

  4. Victoria Ess says:

    This sounds like an amazing combination of flavours!! I’m definitely going to try this out!

  5. Aimee Robison says:

    Thank you for another great recipe. I have been looking for new soup recipes to try, now that it is starting to get colder outside.

  6. beyondseeingwithcourtney says:

    I think it turned out very well. I guess you will be the judge when you make yourself ,but I’m not going to lie I enjoyed four bowls of it before I made some more and send it off to the couple:)

  7. DARLENE W says:

    Looks like a good recipe to try, I don’t usually use curry

  8. Heidi C. says:

    I love sweet potatoes. This sounds like a warm, hearty, flavourful soup.

  9. Jenn says:

    Mmm, I’ve had a sweet potato dessert soup kind of thing before so this post definitely brings back memories from that even though I don’t think it’s the same. Regardless, I love sweet potato so I might have to try out this recipe!! THanks for sharing!

  10. jan says:

    I too usually add a little more curry paste than called for in many recipes. haven’t seen one like this before thought. thanks.

  11. Wanda Tracey says:

    I have heard great things about this soup and was happy to come here and find the recipe.It sounds sublime and I am anxious to try it.

  12. Chandra Christine O'Connor says:

    looks delish, just wondering can you taste the coconut I’m not a fan of it.

  13. JaimeeM says:

    never tried thai coconut soup before… a must try

  14. kathy downey says:

    I have never tried thai coconut soup before,but I must say this really looks good

  15. loriag says:

    I would try making this soup. We love curry in our house but have not made allot of soups with it.

  16. Susan T. says:

    This sounds delicious! I make a variation of this soup without the chicken. I like a lot of curry in mine too and add extra turmeric because it is so good for you and gives a nice colour.

  17. kathy downey says:

    My Mom made this on Friday and it was delicious!

  18. kathy downey says:

    I love turmeric and always add extra in all my recipes

  19. Amy Lovell says:

    Oh this sounds delicious! Love sweet potato! thanks!

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