One of my most popular posts is this recipe for Thai Red Curry Shrimp Soup. Truth be told, I haven’t made it in quite some time. While it is delicious enough to make often, I have been enjoying the new recipes I’ve been making. So, what do you make when you’re craving red curry, but want to try something a bit different at the same time? This Sweet Potato and Mushroom Curry Soup inspired by Carleigh Bodrug’s recipe. I’ve mentioned her cookbook before, but if you haven’t heard about it, you can find out more about it here.
This Sweet Potato and Mushroom Curry Soup is comfort meets healthy heat. While I’m not a fan of coconut, I love coconut milk. I use it as often as I can. It’s also the perfect addition to any Thai dish, including this soup. And, as a Canadian, I approve of the use of maple syrup for a tiny bit of sweetness. Hmm, I seem to be going all over the map with this dish!
While I was making it, I was surprised by the fact that the sweet potato I used was white. I had never experienced this before! I’m used to pretty orange sweet potatoes. After looking into it more, I’m happy to share what I learned in case other amateur cooks are interested. According to Southern Living,
“The white sweet potato is a great middle ground between an orange sweet potato and your favorite russet. The white sweet potato has a slightly more crumbly and dry texture than an orange sweet potato, as well as a flavor that’s slightly less sweet”
Southern Living
At least I can say I’ve learned something new! That’s one of the joys of cooking, folks.
As you can guess, before I learned about white sweet potatoes, I was taken aback by the colour of the soup. While it makes sense that it’s a shade of brown because of the mushrooms and broth, it took awhile for me to come to terms with it.
I’m so used to making Thai soups that are beautifully bright oranges, yellows, reds and even greens. As long as you can remind yourself that the taste matches the name of the dish, and not the colour of it, you’ll be fine. Keep the peel on, or remove it- it’s up to you.
Sweet Potato and Mushroom Curry Soup
Ingredients
3 Garlic Cloves, minced
1 Medium to Large Sweet Potato, chopped
1 Medium to Large Yellow Onion, diced
2 tsp ground Ginger, I used whole ginger
2 Tbsps Red Curry Paste
1 Red Bell Pepper, seeded and chopped
1 Cup (Light) Coconut Milk
4 cups Vegetable Broth
1 tsp Maple Syrup
1/2 cup Cremini Mushrooms
1/2 Cup Frozen Peas
Optional: Fresh Cilantro, Red Onion, and Lime/Lime Juice
Instructions
- Combine garlic, sweet potato, bell pepper, onion, and ginger with a few tablespoons of water in a large pot.
- Sauté over medium heat until the potatoes have softened a bit, approx. 5-7 minutes.
- Add the coconut milk, broth, maple syrup, and mushrooms.
- Bring to a boil, then lower the heat. Simmer for 15-20 minutes or until the sweet potato is cooked through.
- Add the green peas and stir until they have thawed.
- Garnish and serve.
Enjoy!
Related to Sweet Potato and Mushroom Curry Soup:
Veggie Packed Red Curry Egg Drop Soup