View Full Version : Thai sweet potato soup
08-23-2006, 02:12 PM
Made this for dinner today. Easy and quite tasty. Served it with Vietnamese
spring rolls for a panAsian dinner (and saved a lot of money making them at home versus ordering them in a restaurant).
I'm not sure if the poster of the soup recipe will read this, but wanted to thank hAndyman for posting!
08-23-2006, 06:56 PM
Mind sharing the recipe?
I make a version of Bobby Flay's sweet potato soup with chipotles. It's a great combination of flavors.
08-23-2006, 09:57 PM
I've got this cooking away right now - smells quite good, but the proof will be in the tasting, won't it? It just might be perfect for this cool wet day we're having.
Thai Spiced Sweet Potato Soup
1 onion, finely chopped
2 garlic cloves, crushed
3 cm / 1 inch fresh ginger, finely chopped
2 stalks lemon grass, finely chopped
2 red chillies, sliced plus extra to serve
3 limes, 1 juiced and 2 cut into wedges, to serve
3 T peanut oil
500 g / 1.1 lb sweet potatoes (about 2 large), cut into large chunks
500 ml / 17 fl oz canned coconut milk
500 ml / 17 fl oz vegetable stock
Freshly ground black pepper
To make the spice paste, put the onion, garlic, ginger, lemon grass, chillies, lime juice and half the oil in a blender or spice grinder and puree until smooth (add a little water if necessary).
Heat the remaining oil in a saucepan. Add the spice paste and fry gently for 5 minutes. Add the sweet potatoes, coconut milk and vegetable stock. Simmer until the sweet potatoes are soft.
Transfer to a blender and puree until smooth. Season to taste and reheat, if necessary. Top with the sliced chillies and serve with wedges of lime.
Posted by hAndyman
08-23-2006, 11:55 PM
Sounds delish! I think I may have to try this. I love Thai inspired dishes. I make a lot of authentic Thai dishes but a change is nice.
Did you use Thai Chili peppers in your recipe?
Also can you post your recipe for the vietnamese spring rolls?
08-24-2006, 06:43 AM
Nampung, just used some red serrano peppers to give it heat; don't have access to Thai chili peppers. Here's the Vietnamese spring roll recipe:
* Exported from MasterCook *
Vietnamese Spring Rolls
Recipe By :
Serving Size : 12 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup dried shiitake mushrooms, 3 or 4
2 1 3/4 ounce packages bean threads
2 carrots, 1 cup -- julienned
1 cup bean sprouts
12 6 to 8" rice papers
24 fresh mint leaves
3 scallions -- thin slivers
salt and pepper to taste
12 large fresh basil leaves
1 cup snow peas, stemmed, strings removed -- julienned
Soak mushrooms in hot water for 30 minutes, Stem and slice into fine julienne.
Meanwhile, soak bean threads in cold water for 30 minutes. Drain well. Briefly cook the bean threads in 2 quarts lightly salted water, about 30 seconds. Transfer to a colander , rinse with cold water, and drain. (Keep the water boiling)
Blanch carrots in boiling water for 1 minute. With a slotted spoon, transfer to a colander. Rinse with cold water and drain. Repeat these steps for snow peas and bean sprouts, blanching the sprouts for 30 seconds only.
In a large bowl of very warm water, soak a rice paper until soft, about 30 seconds, and transfer it to a clean paper towel. Place 2 mint leaves end-to-end across the lower third of the rice paper. On the mint leaves, place about 2 T of the bean threads, followed by about 2 T each of the mushrooms, carrots, bean sprouts, and snow peas.
Sprinkle with scallions and season lightly with salt and pper. Fold the bottom of the rice paper over onto teh vegetables, fold in the sides and roll one turn. Add a basil leaf and continue rolling until you have a tight cylinder. Assemble the remaining spring rolls in the same fashion. Once assembled, they will keep for up to 6 hours in the refrigerator covered with a samp towel and plastic wrap.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 5 Calories; trace Fat (3.3% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Vegetable.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
08-24-2006, 11:10 PM
Thank you! Sounds great. I have a recipe my friend gave me a long time ago for spring rolls and the peanut sauce. I will have to dig that up and see how similar it is to yours.
Let me know if you need to locate some Thai Chili, a little goes a long way!
08-25-2006, 06:48 AM
Nampung, you're welcome. I forgot to add that we didn't blanch the veggies; they were fine raw since they are cut in small slivers and it saved time and another pot to clean up. Instaed of using a peanut dipping sauce (we had already had some pastas and salads with peanut sauces), we used Thai Kitchen's sweet red chili dipping sauce.
08-25-2006, 09:32 AM
I am a big fan of sweet chili sauce! I cannot rave about that stuff enough! I make egg rolls just to dip them. I also use it onr chicken.
My favorite is Mae Pranom which is the longtime favorite from Thailand and a bit more chile heat than the weaker Thai Kitchen brand.
I cannot wait to try your recipes, thanks. I love this site!
08-25-2006, 11:19 AM
I'll have to try that brand you recommended. I know what you mean about the sweet chili sauce. It just is a perfect taste and consistency, makes dipping stuff fun (we get some frozen Chinese dumplings from Whole Foods that we use the sauce for). Also like it for Chinese lettuce packages. I used to just use soy sauce, but this is fun as an alternate.
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