Thai Red Curry Sweet Potato Soup
With tender chunks of sweet potato in a creamy coconut broth, this aromatic and flavorful soup is zesty and sweet.
Ingredients
- 1 bag Success® Brown Rice
- 1/2 tbsp canola oil
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1/4 cup Thai red curry paste
- 2 cups low-sodium chicken stock
- 4 cups sweet potatoes, diced
- 1 cup full-fat coconut milk
- 2 tbsp fish sauce
- Juice of 1 lime
- 1/2 tsp salt
- 1/4 tsp pepper
- Cilantro, chopped (optional, for garnish)
- Peanuts, chopped (optional, for garnish)
- Sriracha (optional, for garnish)
Instructions
Step 1
Prepare rice according to package directions.
Step 2
In a large pot, heat oil over medium heat. Add the ginger and garlic, sautéing for about 1 minute until fragrant.
Step 3
Add the curry paste to the pot with the ginger and garlic, stirring for about 1 minute to toast the spices. Then, add the chicken stock, sweet potatoes, coconut milk, and fish sauce. Stir well to combine.
Step 4
Bring the mixture to a boil, then reduce heat to medium-low to a simmer. Cover and cook for about 20 minutes, or until the sweet potatoes are tender.
Step 5
Remove the pot from heat. Use an immersion blender or a regular blender (do in batches) to puree the soup until smooth.
Step 6
Fold the rice into the soup. Stir in the lime juice and season with salt and pepper to taste. Ladle the soup into bowls and garnish with cilantro, peanuts, and sriracha, if using.
