This Thai yellow curry sweet potato soup is a quick and simple soup that's high on flavour and low on fat. Made with homemade Thai yellow curry paste, this low fat soup is the perfect fast and simple weeknight recipe.
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
1/4cuphomemade Thai yellow curry paste
1thumb size piece of ginger
2cupsvegetable or chicken broth
2small sweet potatoes diced into 1 inch cubes
1tin full fat coconut milk
2cupskalekale or spinach
1red bell pepper cut into thin strips 1 inch long
3Tablespoonscilantrochopped (for garnish)
Heat the oil in a medium sauce pan over a medium heat and gently saute the garlic, ginger and shallot. Add the Thai yellow curry paste to the pan and cook for a further 2 minutes. Add the broth and potatoes and bring to a boil. Turn the heat down to a simmer and cook the potatoes uncovered for about 8 minutes or until tender.
Add the coconut milk to the pan and bring to a gentle simmer to heat through. Turn the heat off and add the kale and red pepper. Set the pan aside for 5 minutes to allow the kale to wilt and the pepper to soften.
Pour into bowls and serve with cilantro for garnish.
If you'd like to make this a more robust dinner then a great idea would be to add noodles into the soup. It's not necessary, but it is delicious!