Thai Coconut Curry Soup with Sweet Potatoes

Ingredients

• 2 cans Coconut milk
• 2 medium Sweet potatoes
• 1 cup Broccoli florets
• 1 medium Red bell pepper
• 1 medium Onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Red curry paste
• 2 cups Vegetable broth
• 2 tbsp Lime juice
• 1 tbsp Fish sauce
• 0.25 cup Cilantro

Instructions

1. 1Peel and cut the 2 medium sweet potatoes into 1-inch cubes. Peel and finely chop the 1 medium onion. Peel and mince the 3 cloves garlic. Peel and mince the 1 tbsp ginger. Cut the 1 medium red bell pepper into 1-inch pieces. Separate the 1 cup broccoli florets into bite-sized pieces.
2. 2Heat a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the chopped onion and cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and minced ginger and cook for 1 minute more, until fragrant.
3. 3Add the 2 tbsp red curry paste to the pot. Cook, stirring constantly, for 1 minute until it smells fragrant. This helps to bloom the spices.
4. 4Pour in the 2 cans coconut milk and the 2 cups vegetable broth. Add the cubed sweet potatoes, broccoli florets, and red bell pepper pieces. Stir everything together.
5. 5Increase the heat to medium-high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the sweet potatoes are fork-tender. You can test this by piercing a cube with a fork; it should go in easily.
6. 6Remove the pot from the heat. Stir in the 2 tbsp lime juice and the 1 tbsp fish sauce until well combined.
7. 7Ladle the soup into bowls. Garnish with the 0.25 cup chopped cilantro and serve immediately.

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