Ingredients for Thai Sweet Potato With Crab Soup
- Vegetable Oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- Thai Red Curry Paste
- Ground Coriander
- Ground Cumin
- 2 large sweet potatoes, peeled and diced
- Chicken Stock
- Coconut Milk
- Crabmeat
- ½ cup roasted red pepper, diced
- Salt & Pepper
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How to Make Thai Sweet Potato With Crab Soup
- Heat 2 tablespoons of vegetable oil over medium-high heat in a large pot.
- Saute 1 medium yellow onion, chopped, until translucent, about 3 minutes.
- Add 2 cloves garlic, minced, and saute for 30 seconds.
- Add 1 tablespoon Thai red curry paste, 1 teaspoon ground coriander, and 1 teaspoon ground cumin. Saute for 30 seconds.
- Add 2 large sweet potatoes, peeled and diced, and saute for another 30 seconds.
- 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.
- Remove from the heat and let cool slightly. Ladle the soup in batches into a food processor.
- Blend until completely smooth. Pour the blended soup back into the pot.
- Gently stir in 1 cup cooked crab meat and ½ cup roasted red pepper, diced. Reheat gently until warmed through. Do not boil.
- Serve hot, garnished with fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
19g
Fat
113g
Carbs
6g