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    You are in: Home / Thai / Thai Sweet Potato with Crab Soup Recipe
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    Thai Sweet Potato with Crab Soup

    Thai Sweet Potato with Crab Soup. Photo by ms_bold

    1/1 Photo of Thai Sweet Potato with Crab Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    CountryLady's Note:

    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.

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    Units: US | Metric


    1. 1
      Heat oil over medium-high heat in a large pot.
    2. 2
      Saute onion until translucent, about 3 minutes; add garlic& saute for 30 seconds.
    3. 3
      Add curry, coriander& cumin and saute for 30 seconds longer.
    4. 4
      Add sweet potato& saute for another 30 seconds.
    5. 5
      Pour in stock& milk, bring to a boil, lower heat and simmer until the sweet potato is cooked- 20 to 30 minutes.
    6. 6
      Remove from the heat, let cool slightly& ladle into a food processor.
    7. 7
      Whirl until well blended, pour back into the pot, add crab& roasted red pepper and reheat.

    Ratings & Reviews:

    • on January 14, 2011


      A no-fuss, quick recipe that confirms my belief you can't go wrong when you start with 2 cups of coconut milk. Yum!! I Iiked the sweet potato/coco milk combination for the soup base. I used one can of coco milk (13.75 oz) and made up the difference with more broth (water plus Knorr Fish Boullion cube in my case). I also stirred in a couple T's of lemon juice to balance the sweetness of the other ingredients. And I used a yam, not a sweet potato. Makes a pretty color soup. You could skip the roasted red pepper if you don't have one on hand; its function seems to be primarily visual. Some chopped coriander would be a good addional or substitute garnish. I used real lump crabmeat because I got it cheap but you could make this with imitation crab, shrimp, firm white fish or even tofu or chicken.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 18, 2008


      My family found this soup to be just so-so.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 16, 2008


      We greatly enjoyed this soup. I wasn't sure if I should use a sweet potato, or a yam so I used half of each! We already had some shrimp in the house so I substituted that for the crabg. Other than that I followed the recipe exactly. (well except I used an immersion blender right in the pan, instead of the counter top blender) Yum! Just the right amount of spice not to hot not to mild. I think next time we'll either try chicken or crab as the meat.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Thai Sweet Potato with Crab Soup

    Serving Size: 1 (340 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 398.2
    Calories from Fat 294
    Total Fat 32.7 g
    Saturated Fat 22.7 g
    Cholesterol 15.5 mg
    Sodium 443.8 mg
    Total Carbohydrate 18.4 g
    Dietary Fiber 1.8 g
    Sugars 4.8 g
    Protein 11.6 g

    The following items or measurements are not included:

    Thai red curry paste

    roasted red peppers

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