Thai Sweet Potato with Crab Soup

By NickiR

Absolutely fabulous! Adjust the curry paste for your own heat palette.

I double the batch and portion out enough soup for a meal. I add the crab to what I am going to serve and put the soup (minus crab) into the freezer for another time.

This soup is very impressive and is great to serve with drop in visitors either for lunch or as a starter for a meal. Just thaw the frozen soup and add the crab.

Ingredients

• 2 Tbsp. vegetable oil
• 1 large onion, diced
• 2 large cloves garlic, minced
• 2 tsp. Thai red curry paste, or more if desired
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1 large sweet potato, peeled and diced small
• 2 cups chicken broth
• 2 cups coconut milk
• 4 ounce cooked crabmeat, reserving a little for garnish
• 1 small roasted red pepper, diced
• S&P to taste

Details

Servings 4
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Using a large stock pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the onion and sauté until translucent, about 3 minutes. Add the garlic and sauté for 30 seconds. Spoon in the red curry paste, ground coriander and ground cumin and sauté for another 30 seconds. Add the sweet potato and sauté for 30 seconds.

Pour in the broth and coconut milk. Bring the mixture to a boil, reduce the heat and let simmer until the sweet potato is cooked thoroughly, approximately 20 to 30 minutes. Let cool.

When cool, ladle the soup into a food processor and process until smooth. Or, use a hand blender in the pot to puree. Soup can be frozen at this point.

Return soup to low heat; add the red pepper and crab. Salt and pepper to taste; and serve with a sprig of cilantro and a little crabmeat on top.