Thai scented sweet potato soup with coconut and lime

December 10, 2010

All this snow is really wearing thin at this stage. Getting to and from work usually means a hop on the bike for 10 minutes. These days it’s taking up to an hour. Need to pop to the shops? It’ll take so long that you’ll have forgotten what you need by the time you get there.  I think I’m over snow! With all this trying not to break my neck I don’t really have a whole lot of time (or energy) when it comes to cooking dinner. This week’s recipe is one I put together in about 10 minutes. Dan and I had scored a rake of Christmas movies in the charity shop (so glad we kept the video machine!) on the way home from school earlier on that day and I got this soup in the pot literally in the time it took all the “coming soon” bits to play. It’s sweet potato, coconut milk and red lentils with Thai spices. I used a green curry paste, Nam pla (Thai fish sauce) and a few kaffir lime leaves which you can get in the Asian shops or any decent deli. Yum Yum. I love these flavours. The great things about red lentils is that they take the same time as most root veg to cook so are brilliant for soups. Once you have fried the onions and garlic, added the spices you basically throw everything else in and let the heat do the rest.

Thai scented sweet potato soup with coconut and lime

You’ll need:

2 medium onions chopped

4-5 cloves garlic chopped

Vegetable oil – coconut is great if you have it

3 kaffir lime leaves

1 heaped teaspoon green curry paste

1 tin coconut milk

1 teaspoon Nam pla (Thai fish sauce) – vegetarians can leave this out, the soup will still taste great

3 teaspoons light soy sauce

600gr sweet potato peeled and chopped into large chunks

1 cup of red lentils

First off, stick the lentils in some water to lift any dust. I find this works better than simply rinsing. Heat some vegetable oil in a soup pot. If you’re using coconut oil, a generous tablespoon will do. Add the onions to the pot and fry over a gentle heat for a few minutes until soft and golden. Throw in the garlic and fry for another 2-3 minutes. Stir in the curry paste and lime leaves and cook for a minute then tip in the coconut milk. Heat everything gently then add the Nam pla and soy sauce. At this stage put on the kettle and while the water is heating, add the sweet potato and lentils to the pot. Stir everything well then add a litre of hot water. Bring everything to the boil then lower to a simmer and cook for another 25 minutes until the sweet potato and lentils are cooked. Take off the heat and allow to cool a little. Fish out the lime leaves then blast til smooth with your hand blender. To serve a spritz of lime juice is about all you need but if you want to go fancy you could toast a little coconut and sprinkle that on top too.  As usual I put a bowl of brown rice on the table so everyone gets nice and full. Enjoy!


4 Responses to “Thai scented sweet potato soup with coconut and lime”

  1. Rachel Says:

    One of the nicest things I’ve eaten in a long time

  2. Des Says:

    Went down a storm at our house too. Thanks Sarah

  3. Daire Says:


    Finally….got round to making this soup. ABSOLUTELY delicious and really easy to make.

    Def will do again soon!

    Thanks for all. Daire

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