I know you totally saw this coming. As if I could go longer than three weeks without posting a Thai recipe, right?
I suppose this doesn’t really count because it isn’t a “traditional” Thai recipe so much as it is a recipe I’ve doctored up with Thai flavors. Either way, any time I can throw together fish sauce + lime juice + cilantro in a recipe, I’m going to be a very happy camper.
Oh, and I can’t forget about the curry + peanuts + coconut milk. Some of my very favorite things in the whole wide world.
This recipe is super quick and easy, but it tastes like something you simmered on the stove all day long.
I love making soups this time of year because it takes very little energy from the stove (so the house doesn’t heat up) and very little energy from me (so I don’t heat up).
The creamy texture spiked with bits of spice and hints of cool lime juice hit the spot every time!
The easiest way to make this soup is to use a heavy-duty enameled cast iron Dutch oven (I love this one from Lodge
because it’s so reasonably priced), which will hold up to any abuse from your immersion blender. If you don’t have an immersion blender, you can just use your regular old blender-blender to puree the soup.
If you like this recipe, you should check out this board on Pinterest for more inspiration!
Here’s Your Recipe!
The Wanderlust Kitchen
10 minPrep Time
20 minCook Time
30 minTotal Time
- 3 tablespoons coconut oil (or substitute olive oil)
- 1 medium yellow onion, peeled and chopped
- 2 tablespoons red curry paste
- 1 tablespoon freshly grated ginger (or 1 teaspoon ground dry ginger)
- 6 garlic cloves, peeled and minced
- 1 large sweet potato, peeled and diced
- 1 1/2 pounds carrots, peeled and diced
- 1 quart low-sodium vegetable or chicken broth
- 1 (14.5 oz) can coconut milk
- 2 tablespoons fish sauce (optional - salt to taste for vegetarian)
- 1 teaspoon ground black pepper
- 1 lime cut into wedges
- 1 cup roasted peanuts, chopped
- 1/2 cup cilantro, roughly chopped
- Heat the oil in a large Dutch oven over medium heat. Add onions and saute for 3 minutes. Add the ginger, garlic, and curry paste, then saute another 2 minutes.
- Add the diced sweet potatoes, diced carrots, and broth. Cover the pot, reduce the heat to low, and simmer 15 or until the vegetables are tender.
- Puree the soup with an immersion blender, leaving a few chunks if desired. Alternatively, transfer small portions to a counter-top blender and puree in batches, being careful not to let the steam blow the top off the blender. Return soup to Dutch oven.
- Stir in the coconut milk, fish sauce, and black pepper.
- Serve garnished with lime wedges, peanuts, and cilantro.