Ingredients with Measurements:
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 habanero peppers, seeded and minced
- 1 tablespoon curry powder
- 1 can (14 oz) coconut milk
- 3 cups vegetable broth
- 1 sweet potato, peeled and diced
- 1 red bell pepper, diced
- 1 cup frozen peas
- 1 lime, juiced
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the coconut oil in a large pot over medium heat. Add the onion, garlic, ginger, and habanero peppers. Cook for 5 minutes, stirring occasionally, until the onion is translucent.
2. Add the curry powder and cook for 1 minute, stirring constantly.
3. Add the coconut milk, vegetable broth, sweet potato, and red bell pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the sweet potato is tender.
4. Using a blender or immersion blender, puree the soup until smooth.
5. Return the soup to the pot and add the frozen peas. Cook for 5 minutes, or until the peas are heated through.
6. Stir in the lime juice and season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 240
Fat: 14g
Carbohydrates: 26g
Protein: 5g
Fiber: 5g
Sugar: 8g
Sodium: 670mg
Substitutions for ingredients:
- Habanero peppers can be substituted with jalapeno peppers or red pepper flakes.
- Sweet potato can be substituted with butternut squash or pumpkin.
- Frozen peas can be substituted with frozen corn or green beans.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use different vegetables, such as carrots, zucchini, or spinach.
- Add a tablespoon of honey for a touch of sweetness.
- Use red curry paste instead of curry powder for a different flavor profile.
Tips and tricks:
- Be careful when handling habanero peppers, as they are very spicy. Wear gloves or wash your hands thoroughly after handling them.
- If you don't have a blender or immersion blender, you can use a potato masher to mash the soup until it is smooth.
- Adjust the amount of habanero peppers to your desired level of spiciness.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in bowls, garnished with fresh cilantro and a lime wedge.
Garnishes:
Fresh cilantro, lime wedges
Pairings:
- Serve with naan bread or rice for a more substantial meal.
- Pair with a crisp green salad for a lighter meal.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Grilled chicken or shrimp skewers
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or coconut milk until it reaches your desired consistency.
- If the soup is too spicy, add more coconut milk or a tablespoon of honey to balance out the heat.
Food safety advice:
- Make sure to thoroughly wash all vegetables before using them in the recipe.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F before consuming.
Food history:
Coconut curry soup is a popular dish in many Southeast Asian countries, such as Thailand and Indonesia. The addition of habanero peppers adds a spicy kick to this classic dish.
Flavor profiles:
This soup is spicy, creamy, and slightly sweet, with a hint of tanginess from the lime juice.
Serving suggestions:
Serve this soup as a main dish for a cozy weeknight dinner or as a starter for a dinner party.
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Region: Thai