Thai Coconut Soup with Sweet Potato
Silky smooth soup with ginger, lime and coconut milk.
- 30 min
- 612 kcal / serving
- easy
- vegan
- Protein
- 7.6 g
- Fat
- 43.2 g
- Carbs
- 49.8 g
Contains: celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 1 large sweet potato
- 1 can coconut milk
- 500 ml vegetable broth
- 1 piece ginger (approx. 3 cm)
- 1 stalk lemongrass
- 1 lime
- 1 tsp vegan red curry paste
- 1 tbsp oil
- Salt
- Fresh coriander
Method
- Peel sweet potato and cut into small cubes. Finely grate the ginger.
- Heat oil in a pot and toast curry paste with ginger for 1 minute until fragrant.
- Add sweet potato and sauté briefly.
- Pour in vegetable broth and coconut milk. Lightly bruise the lemongrass and add to the pot.
- Simmer over medium heat for 15–20 minutes until the sweet potato is soft.
- Remove lemongrass and blend soup until smooth with a stick blender.
- Season with lime juice and salt. Serve garnished with fresh coriander.
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