4 large sweet potatoes (around 2lbs) cut into chunks
4 cups chicken or vegetable broth
1-2 green chiles (seeded and sliced)
2-3 stalks of celery sliced
1 medium onion chopped
4-6 cloves of garlic minced
2 Tbs of grated fresh ginger
1 tsp of curry powder (I used an American curry powder by McCormick)
red chili flakes to taste
1/4 cup of fish sauce (or vegetarian version of fish sauce available in Asian Markets)
1 can of unsweetened coconut milk
4 cups of water
juice of one lime
lemon grass stalk (cleaned and bruised)
Thai Bird Chilies and Scallions for garnish
In a large soup pot, add 1 Tbs of olive oil. Add the celery, onion and green chiles. Cook for 2 minutes.
Add your sweet potatoes and cook for another 1-2 minutes.
Then use either a hand immersion blender or a regular blender to make the soup smooth. Add a can of coconut milk and simmer for another few minutes. Check for the seasoning of salt in the dish here. If you need more salt, add more fish sauce or salt as needed. Turn stove off then add the juice of one lime or to taste.
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