Thai Coconut Curry Soup with Sweet Potato (Gluten-Free)

Ingredients

• 2 cans Coconut milk
• 1 large Sweet potato
• 2 tbsp Red curry paste
• 2 cups Vegetable broth
• 2 tbsp Lime juice
• 1 tbsp Ginger
• 2 cloves Garlic
• 1/4 cup Cilantro
• 1 tbsp Fish sauce
• 1 tbsp Soy sauce
• 1 tbsp Palm sugar

Instructions

1. 1Peel the large sweet potato and cut it into 1/2-inch cubes.
2. 2In a large heavy-bottomed pot, heat 1 tablespoon of neutral oil (like vegetable or canola) over medium heat (350°F / 175°C). Add the minced 1 tablespoon of ginger and 2 cloves of garlic and cook for 1 minute until fragrant, stirring constantly. Add the 2 tablespoons of red curry paste and cook for another minute, stirring constantly, until it darkens slightly.
3. 3Pour in the 2 cans of coconut milk and the 2 cups of vegetable broth. Stir well to combine with the curry paste mixture. Increase the heat to medium-high (400°F / 200°C) and bring the liquid to a gentle simmer.
4. 4Add the cubed sweet potato to the simmering liquid. Reduce the heat to medium-low (300°F / 150°C), cover the pot, and cook for 15-20 minutes, or until the sweet potato cubes are fork-tender. They should be easily pierced with a fork but not mushy.
5. 5Stir in the 2 tablespoons of lime juice and the 1 tablespoon of fish sauce. Taste the soup and add the 1 tablespoon of soy sauce and 1 tablespoon of palm sugar if needed for balance. The soup should be savory, slightly sweet, and tangy.
6. 6Ladle the hot soup into bowls. Garnish generously with the 1/4 cup of fresh cilantro and serve immediately.

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