Thai Sweet Potato With Crab Soup Recipe

Warm up on a chilly evening with this creamy, comforting Thai Sweet Potato & Crab Soup! Created by Darlene King, a Cordon Bleu-trained chef from Port Hope, Ontario, this gourmet recipe blends the sweetness of sweet potato with the delicate flavor of crab for an unforgettable taste experience. Perfect for a cozy night in or a special occasion.

Prep Time 20 mins
Cook Time 60 mins
Calories 398.2 kcal
Protein 23g
Rating 4.0 (5 Reviews)
Thai Sweet Potato With Crab Soup 11

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Thai Sweet Potato With Crab Soup

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How to Make Thai Sweet Potato With Crab Soup

  1. Heat 2 tablespoons of vegetable oil over medium-high heat in a large pot.
  2. Saute 1 medium yellow onion, chopped, until translucent, about 3 minutes.
  3. Add 2 cloves garlic, minced, and saute for 30 seconds.
  4. Add 1 tablespoon Thai red curry paste, 1 teaspoon ground coriander, and 1 teaspoon ground cumin. Saute for 30 seconds.
  5. Add 2 large sweet potatoes, peeled and diced, and saute for another 30 seconds.
  6. Pour in 4 cups chicken or vegetable stock and 1 cup coconut milk. Bring to a boil, then lower heat and simmer until the sweet potato is tender, about 20-30 minutes.
  7. Remove from the heat and let cool slightly. Ladle the soup in batches into a food processor.
  8. Blend until completely smooth. Pour the blended soup back into the pot.
  9. Gently stir in 1 cup cooked crab meat and ½ cup roasted red pepper, diced. Reheat gently until warmed through. Do not boil.
  10. Serve hot, garnished with fresh cilantro (optional).

Nutrition Information (Approximate per serving)

Sodium

18 g

Sugar

19g

Fat

113g

Carbs

6g