Ingredients with Measurements:
- 1 tablespoon of coconut oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of curry powder
- 1 teaspoon of ground ginger
- 4 cups of vegetable broth
- 1 can of coconut milk
- 1 sweet potato, peeled and chopped
- 1 red bell pepper, chopped
- 1 cup of chopped kale
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the coconut oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic and sauté for 2-3 minutes until softened.
3. Add the curry powder and ground ginger and stir to coat the onion and garlic.
4. Pour in the vegetable broth and coconut milk and bring to a boil.
5. Add the chopped sweet potato and red bell pepper and reduce the heat to a simmer.
6. Cover the pot and let the soup simmer for 15-20 minutes until the sweet potato is tender.
7. Use an immersion blender or transfer the soup to a blender and blend until smooth.
8. Add the chopped kale and let it cook for 2-3 minutes until wilted.
9. Season with salt and pepper to taste.
10. Serve hot with fresh cilantro for garnish.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 210
Fat: 14g
Carbohydrates: 20g
Protein: 3g
Fiber: 4g
Sugar: 6g
Sodium: 650mg
Substitutions for ingredients:
- Coconut oil can be substituted with any other cooking oil.
- Vegetable broth can be substituted with chicken or beef broth.
- Sweet potato can be substituted with butternut squash or pumpkin.
- Red bell pepper can be substituted with any other color bell pepper.
- Kale can be substituted with spinach or Swiss chard.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add a tablespoon of honey for a touch of sweetness.
- Use different spices such as cumin, coriander, or turmeric for a different flavor profile.
Tips and tricks:
- Use an immersion blender for easier blending and less mess.
- If using a regular blender, let the soup cool slightly before blending and blend in batches.
- Adjust the amount of curry powder to your liking for a milder or spicier soup.
- Use full-fat coconut milk for a creamier soup.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl and garnish with fresh cilantro.
Garnishes:
Fresh cilantro, chopped peanuts, or a drizzle of coconut cream.
Pairings:
Serve with a side of crusty bread or rice.
Suggested side dishes:
- Naan bread
- Basmati rice
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or coconut milk to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the sweet potato until tender to avoid any foodborne illnesses.
Food history:
Curried coconut soup is a popular dish in Thai cuisine.
Flavor profiles:
This soup is creamy, spicy, and slightly sweet.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
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Region: Thai
Taste: Spicy, Savory, Creamy, Coconutty, Curry, Curry-Flavored