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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

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • 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.

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    • on November 18, 2008

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

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    • 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
    • on August 02, 2008

      The flavor of this soup was very good. My mouth was on fire with the heat of the curry, but tamed by the sweetness of the crab. Great blend.

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    • on February 03, 2007

      Everyone at a party I went to loved this soup.

      people found this review Helpful. Was this review helpful to you? Yes | No
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    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
    74%
    Total Fat 32.7 g
    50%
    Saturated Fat 22.7 g
    113%
    Cholesterol 15.5 mg
    5%
    Sodium 443.8 mg
    18%
    Total Carbohydrate 18.4 g
    6%
    Dietary Fiber 1.8 g
    7%
    Sugars 4.8 g
    19%
    Protein 11.6 g
    23%

    The following items or measurements are not included:

    Thai red curry paste

    roasted red peppers

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