Photo: William Dickey; Styling: Leslie Byars Simpson
7 cups

How to Make It

Step 1

Sauté ginger and garlic in hot oil in a Dutch oven until tender. Add chicken broth and sweet potato; bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes or until potato is tender.

Step 2

Add coconut milk and next 3 ingredients; cook, stirring occasionally, until thoroughly heated (do not boil). Remove from heat; add green onions and chopped cilantro. Garnish, if desired.

Step 3

*If you can't find curry oil, substitute sesame oil and add 1/2 teaspoon curry powder.

Ratings & Reviews

osequin's Review

April 07, 2013
This soup have a very nice flavor with the curry, lime, and sweet potato. I found that the soup was a little thin so I pureed some of it with an immersion blender, leaving some chunks whole. That made it much better. The only thing I would change would be to add a little less lime next time.