How to Prepare Homemade Spicy Thai Sweet Potato-Ginger Soup
Hey everyone, hope you are having an amazing day today. Today, we're going to prepare a special dish, Simple Way to Make Speedy Spicy Thai Sweet Potato-Ginger Soup. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Spicy Thai Sweet Potato-Ginger Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spicy Thai Sweet Potato-Ginger Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Spicy Thai Sweet Potato-Ginger Soup is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Spicy Thai Sweet Potato-Ginger Soup estimated approx 15 mins.
To get started with this particular recipe, we must prepare a few components. You can cook Spicy Thai Sweet Potato-Ginger Soup using 11 ingredients and 3 steps. Here is how you cook that.
Ingredients and spices that need to be Prepare to make Spicy Thai Sweet Potato-Ginger Soup:
- 2 tsp canola oil
- 3 tbsp chopped peeled fresh ginger
- 1 tsp red Thai curry paste
- 4 scallions, thinly sliced
- 2 clove garlic, minced
- 4 large sweet potatoes, peeled and cubed (about 2 1/2 pounds)
- 2 32-ounce containers reduced-sodium chicken or vegetable broth
- 1/4 cup packed light brown sugar
- 1/4 tsp grated nutmeg
- 1/2 cup unsweetened coconut milk
- 1 Grated zest and juice of 1 lime
Steps to make Spicy Thai Sweet Potato-Ginger Soup
- Heat the oil in a large nonstick saucepan over medium-high heat. Add the ginger, red curry paste, scallions and garlic. Cook, stirring frequently, until fragrant, 2 to 3 minutes. Add the potatoes, broth, brown sugar and nutmeg and bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the potatoes are fork-tender, about 20 minutes.
- Transfer the soup, in batches, to a food processor or blender and blend until smooth. Return the soup to the saucepan. Stir in the coconut milk and lime zest and juice and heat through. Serve at once.
- Per Serving: 220 Cal; 7 g Protein; 6 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 38 g Carb; 4 g Fiber; 15 g Sugar; 68 mg Calcium; 2 mg Iron; 121 mg Sodium; 0 mg Cholesterol
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