This recipe has so much going for it – it warms you up on a cold day, it fills up your tummy in a very satisfying way, and it tastes like heaven on your tongue. Thus I share with you all my recipe for Thai sweet potato and coconut milk soup. Give it a try – I swear you’ll want to eat this every day, and there’s the added bonus of it freezing very well too, to be enjoyed on a later day. And at only 1 syn per portion, you’re waistline is going to thank you too!
F = Free food (eat as much as you like)
S = Speed food (these should make up at least a third of your meal)
P = Protein free food (eat as much of these as you like!)
HEa = Healthy Extra A (a daily allowance of dairy produce)
HEb = Healthy Extra B (a daily allowance of a product with fibre)
# = a number denotes roughly how many syns are in foods used
- 800g peeled, diced sweet potato (F)
- 1 large onion (S)
- 3 large garlic cloves (S)
- 30g peeled, grated ginger root (F)
- Fry Light (F)
- 2 tbsp Thai red curry paste (2)
- 400mls Alpro Coconut Milk (4)
- 1 l water (F)
- 2 stock cubes – vegetable or ham (I use ham) (F)
- Dice the onion and roughly chop the garlic, then saute them in the Fry Light for a few minutes till the garlic starts turning golden.
- Add all the other ingredients to the pan and bring to the boil.
- Simmer till the sweet potato is tender (this should take about 20 minutes).
- Use a hand blender on the soup till it is smooth. Add extra water if the consistency is too thick for your tastes.
- Serve hot with a pinch of freshly ground black pepper.
How much easier could that be? Honestly, it takes no time at all – it’s ready in a jiffy! And the scent, wow! It’s so deliciously fragrant, and with the gorgeous sunset orange colour, it just smacks of exotic places. Transport yourself with my delicious soup – you can thank me later. 😉
If you do try my recipe, please do let me know what you thought of it by leaving a comment below!