Name: Yam and Coconut Milk Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian
Ingredients: 2 large shallots, diced (or sub one onion); 2 tablespoons coconut oil or olive oil; 6 cloves garlic, chopped; ¼ cup finely chopped lemongrass (packed) 2-3 stalks (or use lemongrass paste in a tube); 1 tablespoon ginger, finely chopped (or ginger paste); 1 small Serrano chili (or jalapeno for less spicy), split in half (stem intact); 1 teaspoon yellow curry powder; ½ teaspoon turmeric; 4 cups veggie stock; 1 cup water (use as needed, wait to add until blending); 1 teaspoon salt; 2 lbs yams, peeled, cubed into one-inch cubes (feel free to sub some with carrots); ½ cup to 1 cup coconut milk (add to color); 2 teaspoons brown sugar; 2 teaspoons soy sauce; 1-2 tablespoons lime juice; Salt and black pepper to taste

Description

A delicious and creamy yam soup infused with coconut milk and aromatic spices.

Ingredients

Scale

2 large shallots, diced (or sub one onion)
2 tablespoons coconut oil or olive oil
6 cloves garlic, chopped
¼ cup finely chopped lemongrass (packed) 2–3 stalks (or use lemongrass paste in a tube)
1 tablespoon ginger, finely chopped (or ginger paste)
1 small Serrano chili (or jalapeno for less spicy), split in half (stem intact)
1 teaspoon yellow curry powder
½ teaspoon turmeric
4 cups veggie stock
1 cup water (use as needed, wait to add until blending)
1 teaspoon salt
2 lbs yams, peeled, cubed into one-inch cubes (feel free to sub some with carrots)
½ cup to 1 cup coconut milk (add to color)
2 teaspoons brown sugar
2 teaspoons soy sauce
1–2 tablespoons lime juice
Salt and black pepper to taste

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Instructions

In a large heavy-bottomed pot, heat coconut oil over medium heat. Add shallots and stir for 2 minutes.
Add ginger, garlic, lemongrass, and whole, split chili. Cook for 3-5 minutes, until fragrant and golden.
Add spices, and stir for 1-2 more minutes.
Add stock and salt, scraping up the spices from the bottom. Bring to a simmer.
Add yams, bring to a simmer, cover, and simmer on med-low heat until yams are fork-tender, about 15-20 minutes.
Let it cool a bit while you prepare your garnishes.
Blend soup until silky smooth, either in a high-powered blender or with an immersion blender. Add water as needed to thin it out, or keep it thick.
Return to the stove and heat on medium-low.
Stir in ½-1 cup of coconut milk, reserving some for garnish. Add brown sugar, soy sauce (or fish sauce), and lime juice. Taste and adjust seasonings as needed.

Notes

Serve with cilantro, scallions, a swirl of coconut milk (whisked with warm water to loosen), lime wedges, and Aleppo pepper.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soups
Method: Stovetop
Cuisine: Asian

Nutrition

Serving Size: 1 bowl
Calories: 300
Sugar: 5g
Sodium: 800mg
Fat: 20g
Saturated Fat: 16g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 6g
Protein: 5g
Cholesterol: 0mg