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.

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