Sweet Potato – Coconut Milk Soup

I think most of us have a little neighborhood Thai restaurant that we just love. Mine isn’t something I would necessarily recommend to anyone. It isn’t anything super fantastic, the veggies in the soup possibly come from a can, their soda machine is usually out of the basics and there are people sign twirling on the corner (a big red arrow that says, Thai Food). It is my neighborhood Thai place, though, and I love it. Ben and I walk in and they smile brightly, know our orders without even asking and always give us extra peanut sauce;). It is the best, that little Thai place. It makes me feel like I’m home. I love it. Oh, and we go there a lot, obviously.

I needed a way to bring a little of that Thai home, to my kitchen, and came across this wonderful recipe in the Sweet Potatoes Issue of Short Stack Editions (Volume 6). It is a bold take on a simple Thai restaurant staple, tom kha. The sweet potatoes give the soup a richness that is delicious; it elevates the soup from a starter to a main dish. Scott Hocker, the author of this Short Stack volume, likes to puree the soup for a smoother texture. He admits it is inauthentic, but I have to agree that it tastes amazing this way.

Everyday – Vetiver

Sweet Potato – Coconut Milk Soup adapted from Short Stack: Sweet Potatoes, Volume 6.

You’ll need:

  • 2 small Thai or other hot chiles, stems removed
  • large shallot
  • garlic clove
  • 1/3 cup coarsely chopped cilantro stems
  • 2 cups vegetable stock
  • 14 oz. can unsweetened coconut milk
  • medium sweet potato, peeled & cut into 1/2 – 1-inch pieces
  • salt
  • 1 teaspoon brown sugar
  • 1 tablespoon soy sauce
  • 4 tablespoons lime juice
  • roughly chopped cilantro leaves for garnish

In a food processor, pulse (3 to 4 times) the chiles, shallot, garlic and cilantro stems.

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In a large pan, bring the stock and coconut milk to a boil, then down to a simmer.

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Add the chile-garlic mixture, sweet potato and about 3/4 teaspoon of salt.

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Cook for about 15-20 minutes, until the sweet potato is extremely soft.

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Puree the soup until it’s smooth (I used a handheld immersion blender, but you can also use a regular blender). Strain the soup through a fine mesh sieve, discard the solids and return to pan.

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Bring to a simmer. Add the brown sugar and lime juice.

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Add the soy sauce and adjust seasonings, if needed.

Serve.

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Thai with a twist! This soup is so fabulous! Sweet, sour, rich, salty, everything. I love it and will definitely make it again! Enjoy!

Shopping Notes: All produce was purchased at Specialty Produce. Coconut milk and vegetable broth are from Trader Joe’s.

I encourage you to subscribe to Short Stack Editions. Amazing booklets with ingredient specific recipes that are simple, bold and delicious. Plus, fun mail (we can all use some good mail, right?)! Also, be sure to subscribe to the blog (at the right), follow on IG, Twitter and Facebook and #TheIncidentalSpoon!

Cheers!

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