Thai Sweet Potato Soup

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* Exported from MasterCook *

 

Thai Sweet Potato Soup

 

Recipe By :Dana Jacobi

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup light coconut milk

plus

3 tablespoons light coconut milk

1 cup chopped onion

1/2 teaspoon salt

1 garlic clove -- chopped

1 green chile -- seeded and chopped

2 teaspoons finely chopped ginger

1/2 teaspoon red Thai curry paste (see note)

1 large sweet potato -- peeled and cut into 1-inch pieces

2 cups unsweetened soy milk

1/2 cup cilantro leaves

juice of one lime

salt and freshly ground black pepper

 

Heat 3 tablespoons coconut in a small Dutch oven or large heavy saucepan over

medium-high heat. Stir in the onion and salt. Cook, stirring occasionally,

until the onion is soft, about 5 minutes. Mix in the garlic, chile, and ginger.

Cook for 1 minute. Mix in the chile paste, and cook for 1 minute.

 

Add the sweet potato, the remaining 1 cup coconut milk, the soymilk, and

cilantro. Bring to a boil, reduce the heat, and simmer, covered, until the

potato is very soft, about 20 minutes. When the soup is slightly cooled, puree

it in a blender. If necessary, do this in two batches. Blend in the lime

juice.

 

Season to taste wiith salt and pepper, and serve.

 

Source:

" Amazing Soy "

Copyright:

" 2001 by Dana Jacobi "

 

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Per Serving (excluding unknown items): 95 Calories; 4g Fat (32.6% calories from

fat); 2g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 291mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 0 Fruit; 1/2 Fat.

 

NOTES : This silky cream soup contains just enough heat to stimulate your

appetite. Following a technique I learned from Nancie McDermott, author of Real

Thai, I use some of the coconut milk in the soup in place of oil for sauteing

its aromatic ingredients. If you cannot get an Asian hot pepper, a serrano

chile works nicely. This soup is the ideal prelude to Herb-Roasted Tofu Cutlets

with Fresh Mango Salsa.

Thai cooks often buy curry paste rather than going through the laborious process

of making it from scratch. Many supermarkets and natural food stores carry the

excellent Thai Kitchen line, which includes a Red Curry Paste.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0