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MAKE IT: Thai sweet potato soup

This incredibly tasty soup has just three ingredients – but packs an outstanding flavour punch. Here’s how to make it:

 

Choose a good 700-800gms sweet potato, and simply start warming the coconut milk and chilli paste 5-10 mins before the potato is baked.

The soup is filling, warming and ideal for the cooler winter months. The recipe came from Chef Maria Elia, when challenged on TV to make a dish using just three ingredients. She stole the show with her tasty, simple soup, as you will at your next dinner party!

 

Ingredients

1 medium sweet potato – Hack – buy frozen, chopped sweet potato and follow pack instructions for a swifter soup.
1 can coconut milk
1 teaspoon of Thai red chilli paste, or to taste…
Serves 2 – 4

 

 

Step 1. Heat oven to 220C, 425F, Gas Mark 7

Step 2. Scrub sweet potato, rub with a little olive oil if desired, bake for 40 minutes, or until soft.

Step 3. Empty tin of coconut milk into a pan, add Thai red curry paste to taste, heat gently, stirring to blend the paste and milk together

Step 4. Blend peeled, baked sweet potato and coconut milk mix in blender or with hand held blender. Blitz until smooth. Add soy sauce or liquid

Step 5. Add soy sauce or liquid aminos to taste. Serve with a sprinkle of Thai basil or finely chopped spring onions.

 

 

 

Posted in Easy Baked Comments Off on MAKE IT: Thai sweet potato soup


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