THAI SWEET POTATO WITH CRAB SOUP

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Thai Sweet Potato with Crab Soup image

More comfort food for a cold winter night! Credit goes to Darlene King, a Cordon Bleu-trained chef who owns a gourmet food shop in Port Hope, Ontario.

Provided by CountryLady

Categories     Yam/Sweet Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
1 large onion, diced
2 cloves garlic, minced
2 teaspoons Thai red curry paste (or curry powder)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 large sweet potato, peeled & diced (about 12 oz)
2 cups chicken stock or 2 cups vegetable stock
2 cups coconut milk
4 ounces shelled cooked crabmeat (about 1 cup)
1 small roasted red pepper, diced
salt & pepper

Steps:

  • Heat oil over medium-high heat in a large pot.
  • Saute onion until translucent, about 3 minutes; add garlic& saute for 30 seconds.
  • Add curry, coriander& cumin and saute for 30 seconds longer.
  • Add sweet potato& saute for another 30 seconds.
  • Pour in stock& milk, bring to a boil, lower heat and simmer until the sweet potato is cooked- 20 to 30 minutes.
  • Remove from the heat, let cool slightly& ladle into a food processor.
  • Whirl until well blended, pour back into the pot, add crab& roasted red pepper and reheat.

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