Create a Thai-inspired dish with this creamy sweet potato soup topped with zesty coriander sprinkle.
- Heat oil in a large saucepan over medium heat. Add onion and ginger. Cook, stirring, for 5 mins or until onion softens. Add curry paste and cook for 1 minute or until fragrant. Add sweet potato and stir for 1 min to coat. Add 3 cups (750ml) water, stock powder, coconut milk and fish sauce. Bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 25 mins or until sweet potato is tender. Set aside to cool for 5 mins.
- Meanwhile, to make the coriander sprinkle, combine the garlic, chilli, onion, coriander, ginger and lime juice in a medium bowl.
- Using a stick blender or processor, blend soup until smooth. Divide soup among serving bowls. Top with coriander sprinkle. Drizzle with sesame oil and serve with lime wedges.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set