Asian Sweet Potato Soup

If you’re in the mood for a comforting bowl of soup with a little twist, this Asian sweet potato soup is exactly what you need. It’s creamy, fragrant, and packed with warm Asian flavors like lemongrass, galangal, and coconut. Best of all, it comes together quickly, making it perfect for an easy weeknight dinner.

Course Soup

Cuisine Asian

Keyword sweet potato

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 169

Author Simone

Ingredients

3 sweet potatoes approx. 750 gr, in cubes, peeled
2 tsp coconut oil
1 onion chopped small
2 tbsp coriander stalks chopped
1 liter vegetable stock
1 tsp lemon grass grated, or bruised stalk
1 tsp galangal grated
1 tsp turmeric
1 clove garlic crushed
2 tbsp fish sauce
100 ml coconut cream
1/2 lime peel
coriander leaves to serve

Metric - Us customary

Instructions

Take a large souppot and heat the coconut oil. Add the onion and fry until they become translucent. Add the lemon grass, cilantro stalks, galangal and turmeric and bake alongside for a bit.
Add the sweet potato cubes, the garlic, lime-peel, fishsauce and the stock and bring to the boil.
Turn the heat down and cook for about 15 minutes or until the potato is soft. Remove the limepeel from the soup and if you have used the whole lemongrass stalk remove that as well.Puree the rest of the soup with a stickblender
Once smooth, add the coconut cream and the lime juice.
Serve with fresh coriander and a swirl of coconut on top.

Notes

Refrigerator: Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if it has thickened.

Freezer: This soup freezes well. For best results, freeze it without the coconut cream and add it after reheating. Store in freezer-safe containers for up to 3 months.

Reheating tip: Warm over low heat and stir regularly to keep the soup smooth and creamy.

Nutrition