When you're home late and hungry, this hearty Thai soup hits the spot.


  • 700g sweet potatoes

  • 1 tin coconut milk

  • Teaspoon of Thai red curry paste

  • Dash soy sauce

  • Coriander to garnish


  • 1.

    Roast the sweet potatoes at 180 degrees Celsius for 40 minutes or until tender. Remove and cool slightly. Cut in half and scoop out the flesh. Place in a blender. Heat up the coconut milk and curry paste. Blitz with the sweet potato until smooth then season with soy sauce. Serve piping hot garnished with coriander.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 361kj
  • Fat Total 22g
  • Saturated Fat 20g
  • Protein 5g
  • Carbohydrate 38g
  • Sugar 7g
  • Sodium 126mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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