Thai Red Curry Yam Soup
This Thai Red Curry Yam Soup is the perfect soup to make on a cold fall or winter day. This soup only uses six simple ingredients and is actually vegan!
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion roughly chopped
- 1/4 cup Thai red curry paste (I use Aroy-D brand)
- 2 cloves garlic finely chopped
- 4 cups yam cut into 1 inch cubes
- 6-8 cups water
- 3/4 cup coconut milk
- 1/4 cup cilantro finely chopped
Instructions
- Heat a large pot over medium-high heat. Once hot, add the coconut oil and let it melt.
- Add the onion to the pot and cook for 3-4 minutes, or until the onion begins to soften.
- Add the red curry paste to the pot and stir to combine. Cook for 2-3 minutes to release the flavours, then add in the garlic and cook for another 30 seconds.
- Add 1 cup of water to the pot and stir to dissolve the curry paste (so that it is not in big clumps).
- Add the yam to the pot, followed by enough water to just cover the yam and other vegetables. Bring to a boil then reduce the heat to medium and cook for 20 minutes, or until the yam is tender.
- Insert an immersion blender into the pot and blend until the soup is smooth. You can also do this in a high-speed blender, just make sure to not fill the blender up too much and make sure you leave a vent for steam to escape.
- Add the coconut milk to the pot and mix to combine. Serve warm with a garnish of cilantro and an extra drizzle of coconut milk. Enjoy!
Video
Notes
- If you are strictly vegan or vegetarian, double check the ingredients list on the Thai red curry paste as some brands may add shrimp or fish.
Tried this recipe?Let us know how it was!