Thai Sweet Potato with Crab Soup
Dive into a bowl of rich and exotic flavors with this Thai Sweet Potato with Crab Soup, a perfect harmony of creamy coconut milk, roasted sweet potatoes, and tender fresh crab meat. Infused with the bold taste of red curry paste, zesty lime, and fragrant lemongrass, this vibrant soup is both comforting and luxurious. Balanced by hints of fresh ginger, garlic, and a touch of brown sugar, it’s a delightful blend of sweet, savory, and spicy that’s sure to transport your taste buds straight to Thailand. Finished with a garnish of fresh cilantro and scallions, this silky-smooth soup is ideal as an elegant starter or a satisfying weeknight meal. Ready in just 45 minutes, it’s a must-try for fans of Thai cuisine and seafood alike!
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Recipe Information
Ingredients
- 2 medium-sized Sweet potatoes
- 200 grams Fresh crab meat
- 400 ml Coconut milk
- 500 ml Chicken or vegetable stock
- 2 tablespoons Red curry paste
- 1 tablespoon (grated) Fresh ginger
- 2 minced Garlic cloves
- 2 small (finely chopped) Shallots
- 1 (bruised and cut into pieces) Lemongrass stalk
- 1 (zest and juice) Lime
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 2 tablespoons (chopped, for garnish) Fresh cilantro
- 2 (thinly sliced, for garnish) Scallions
- 1 tablespoon Vegetable oil
Instructions
Preheat your oven to 200°C (400°F). Wash the sweet potatoes, pierce them several times with a fork, and roast them on a baking sheet for about 25-30 minutes or until soft. Let them cool slightly, then peel and set aside.
In a large pot, heat the vegetable oil over medium heat. Add the shallots, garlic, and ginger, and sauté for 2-3 minutes until fragrant.
Stir in the red curry paste and cook for another minute to release its aroma.
Add the roasted sweet potato flesh, chicken or vegetable stock, coconut milk, lemongrass, lime zest, fish sauce, and brown sugar to the pot. Bring the mixture to a gentle simmer.
Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the mixture to a blender, blend until smooth, and return it to the pot.
Add the fresh crab meat to the soup and simmer for 5-7 minutes, allowing the flavors to meld. Adjust seasoning with additional fish sauce or lime juice if needed.
Remove the lemongrass stalk pieces before serving.
Ladle the soup into bowls and garnish with fresh cilantro and sliced scallions. Serve hot with a wedge of lime on the side.
Nutrition Facts
Calories |
921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 7303 mg | 318% | |
| Total Carbohydrate | 142.6 g | 52% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 58.2 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 494 mg | 38% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1685 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
