Baked sweet potato is added to vegetable stock, coconut milk, ginger and Thai red curry paste to make this spicy soup.
Lovely soup but next time I won't put as much curry paste in WOW ! so spicy ! saved by a good dollop of natural yogurt stirred in each bowl . Omitted the salt also as I never put extra salt in anything other than bread . - 26 Jul 2017
EXCELLENT flavor! Fast supper technique: Put up broth to boil, (I used chicken rather than vegetable) peel the sweet potatoes, chunk them up into the broth, chunk up the onion and add to the broth. Substitution for curry paste and fresh ginger: 1 t chili powder, 1 t cumin, 1 t ginger, and 1 T curry powder. Once the potatoes were cooked, puree in the blender with the lemon juice and then pour back into pan and add the coconut milk, chopped cilantro & sesame oil. I skipped the salt. VERY tasty and quick! Garnished with a seasoned sour cream/yogurt blend and we can hardly wait to have leftovers tomorrow night! - 21 Nov 2008 (Review from Allrecipes US | Canada)
Exceptional! Will make it again and again. Substituted curry paste with 1 t-spoon of cumin, 1t curry, 1t ginger, 1t chili.) Also pureed one small bunch of cilantro with 1/2 a lemon worth of lemon juice and added a teaspoon of the mixture to each plate. The green cilantro mass against the red soup base looked very pretty! - 10 Feb 2009 (Review from Allrecipes US | Canada)