Thai Sweet Potato & Greens Soup
Thai red curry paste, coconut milk, and some of autumn’s finest produce come together in this rich, spicy, delicate soup.
Tips and Tricks
There is no protein added to this soup, though there are several options. If you want something soft and silky, try crumbling some silken tofu into the soup towards the end of the cooking (about when you add the spinach). If you’d like beans, consider edamame (which would also go well as a side). Or finally, crisp up some tofu and add in at the end when you’re serving.
This is a soup where you can easily play around with the ingredients and spice levels. Not a fan of shiitake mushrooms? Try something else instead or leave out! Hate spinach? Kale or Swiss chard would be great alternatives.
How much red thai curry paste you add to your soup will affect how spicy your meal is. The called for amount (1 1/2 tbsp) is fairly safe for most eaters in that it produces some heat, but not so much it’s inedible. Feel free to add more if you like your soups hot!
This soup truly benefits from full fat coconut milk. While I’m all for light coconut milk in other recipes, the full fat really makes the soup silky and delicate.
Ingredients:
Vegetable oil
1 cup red onion, minced
5 oz. baby shiitake mushrooms
kosher salt
1 cup sweet potato, cubed into 1/2 inch pieces
1 1/2 tbsp red thai curry paste
3 1/2 - 4 cups vegetable broth
1/2 cup dry Japanese udon noodles (or another noodle of your preference)
2 cups baby spinach
1 cup full fat unsweetened coconut milk
1 tbsp lime juice
Directions:
Heat a couple tablespoons of vegetable oil in a Dutch oven or similar-sized pot on medium heat. Once shimmering, add the red onion, sprinkle with a dash of salt, and cook until softened, about 2 minutes. Add the shiitake mushrooms and sprinkle with another dash of salt. Cook until softened, about three minutes. Finally, add the sweet potatoes and cook for a couple of minutes. Add the red thai curry paste and stir for a minute so it evenly coats all the vegetables in the pan.
Add the vegetable broth. There should be enough to cover all the vegetables generously. If not, add a little more (or add some water). Break the noodles into pieces with your hand and add to the soup. Let it come to a boil, then reduce the temperature to medium-low and let simmer for 10 minutes, or until the sweet potatoes are softened and the noodles are fully cooked.
Add in the spinach and cook until it’s wilted (about 1 minute). Add in the coconut milk and stir it in slowly until it’s fully incorporated. Let the pot simmer for another couple of minutes, taste testing as you go for salt and anything else that might be missing. Once you’re satisfied, take off the heat, add in the lime juice, and serve!
