Thai Sweet Potato with Crab Soup

"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."
 
Download
photo by Ms B. photo by Ms B.
photo by Ms B.
Ready In:
1hr
Ingredients:
12
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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.
     
  2. My family found this soup to be just so-so.
     
  3. 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.
     
  4. 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.
     
  5. Everyone at a party I went to loved this soup.
     
Advertisement

RECIPE SUBMITTED BY

In the words of Tracy Byrd, "I'm from the country & I like it that way"!! On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges! We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006. I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design! <img src="http://i48.photobucket.com/albums/f249/Dreamgoddess555/Narrow1-1.jpg">
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes