Thai Massaman Curry Sweet Potato Soup with Coconut Milk - Vegan
The Thai Massaman Curry Sweet Potato Soup with Coconut Milk is a delightful blend of rich and exotic ingredients that promises to tantalize your taste buds. With fragrant curry paste, tender sweet potatoes, and creamy coconut milk coming together beautifully, this soup provides a comforting and aromatic experience that's perfect for warming up on a chilly day.
Ingrédients
- 2 tablespoons massaman curry paste
- 1 can coconut milk
- 2 cups vegetable broth
- 3 large sweet potatoes, peeled and cubed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crushed peanuts
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat a large pot over medium heat and add the massaman curry paste.
- Cook the curry paste for 1-2 minutes until it becomes fragrant.
- Add the chopped onion, garlic, and ginger to the pot and sauté for another 3-4 minutes until the onion becomes translucent.
- Add the sweet potatoes and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes or until the sweet potatoes are tender.
- Stir in the coconut milk, soy sauce, and brown sugar. Let the soup simmer for another 5 minutes.
- Season with salt and pepper to taste.
- Blend the soup using an immersion blender until smooth and creamy.
- Stir in the lime juice and adjust the seasoning if necessary.
- Serve the soup in bowls, garnished with crushed peanuts and fresh cilantro.
Nutrition (per 100g)
Serving: 100g | Calories: 350kcal | Carbohydrates: 42g | Protéines: 6g | Fat: 18g | Sucre: 11g
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