Makes 5 cups; 4 servings

Notes: Garnish soup with toasted, unsweetened shredded dried coconut.

How to Make It

Step 1

Scrub sweet potato and pierce with a fork. Cook in a microwave oven at full power (100%) for 4 minutes. Turn over and cook until tender when pressed, 2 to 4 minutes more. (Or bake in a 400° oven until tender when pressed, about 45 minutes.)

Step 2

Slit potato, then let stand until cool enough to handle. Scoop flesh into a blender. Add coconut milk and whirl until smoothly purèed.

Step 3

Meanwhile, in a 10- to 12-inch frying pan over medium heat, frequently stir oil, onion, and garlic until onion is limp, 8 to 10 minutes.

Step 4

To onion, add curry paste, coriander, cumin, broth, and sweet potato mixture, mixing well. Bring to a boil over high heat, stirring, then reduce heat and simmer, covered, to blend flavors, about 20 minutes.

Step 5

Stir crab and red pepper into pan. Ladle soup into bowls. Season to taste with salt.

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