Thai Coconut Soup with Sweet Potato By Dapur Sinolin

Ingredients

• 1 tablespoon vegetable oil
• 4 cloves garlic
• 1 1/2 teaspoons minced ginger
• 1 tablespoon minced lemongrass
• 3 cups diced sweet potatoes, peeled, 1/2 inch dice
• 1 cup diced pears, Bartlett, 1/4 inch dice
• 2 tablespoons red curry paste
• 1 1/2 cups unsweetened coconut milk
• 1 cup vegetable stock, divided, plus more as needed
• 1 teaspoon fish sauce
• kosher salt, as needed for seasoning
• black pepper, as needed for seasoning

Direction:

1. Heat a large pot over medium heat. Add oil, once hot add the garlic, ginger and lemongrass, saute until fragrant but not browned, 30 seconds.
2. Add sweet potatoes and pears to the pan. Turn heat to medium-high and saute for 5 minutes.
3. Add red curry, coconut milk and 1/2 cup vegetable stock to the pan, stir to combine and dissolve the curry in the liquid. Once the liquid starts to boil, reduce to a simmer over medium-low heat.
4. Cover and cook soup until sweet potatoes are tender, about 20 minutes.
5. Add sweet potato soup, 1/2 cup vegetable stock, and fish sauce to a blender. On medium-high speed, process until smooth, about 1 to 2 minutes.
6. Add more vegetable stock if desired to adjust the thickness of the soup, processing in 30-second intervals.
7. Taste the soup and season with salt and pepper as desired.
8. Serve soup hot with toppings is desired (see notes section).