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Thai Sweet Potato Soup

The sweetness of sweet potatoes is perfectly balanced with the spiciness from the red chilies and the tanginess from lime. The fish sauce rounds it all up. This soup is a harmony between flavors which are sure to awaken your taste buds.
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Prep Time 20 minutes
Cook Time 20 minutes
Blending Time 5 minutes
Total Time 45 minutes
Servings: 4 Persons
Course: Soup
Cuisine: Thai
Ingredients Method Notes

Ingredients
  

  • 3 big sweet potatoes
  • 1/2 red onion
  • 3 cloves garlic
  • 1 piece ginger (4 cm)
  • 1 stalk lemongrass
  • 5 black peppercorns
  • 2 cloves
  • 2 green cardamom pods
  • 1/2 tsp coriander seeds
  • 4-5 kaffir lime leaves
  • 4 thai red chili (bird's eye chili)
  • 200 ml (1 cup) coconut milk (full fat)
  • 1 Tbsp fish sauce (substitute soy sauce for vegan version)
  • juice of 1/2 lime

Method
 

  1. Peel and roughly dice the sweet potatoes. Peel and chop the onion, garlic and ginger. Thinly slice the white part of the lemongrass.
  2. Put a pan on medium low heat and dry roast the black peppercorns, cloves, cardamom and coriander seeds. Continue stirring and roast for 5 minutes. Remove from the pan and set aside.
  3. Add the chopped onion, garlic, ginger and lemongrass to the pan and dry roast them for 7 minutes. Keep stirring for even roasting. After 7 minutes, remove from pan and set aside.
  4. Transfer the dry ingredients first to a mortar and pestle (or a grinder) and roughly crush them (no need for a fine powder). Gradually add the dry roasted onion, garlic, ginger and lemongrass, and crush them as well to make a coarse mixture.
  5. Now, put a big pot on medium heat and melt the coconut oil.
  6. Add the spice mixture and saute for 1 minute.
  7. Add the sweet potatoes and coat well with the spices.
  8. Add salt, kaffir lime leaves, chopped thai red chilies and water.
  9. Cover and cook on medium heat for 15 minutes.
  10. Turn into a smooth paste either using a stab mixer or a blender.
  11. Add coconut milk, fish sauce and lime juice. Mix well and taste to adjust seasoning.
  12. Serve with lime wedges, sliced spring onion and some extra chopped chili (if preferred spicy).

Notes

For a less spicier version, do not chop the red chilies (keep whole) and take them out after cooking.