Scroll to the bottom for more details!
2 tbsp. vegetable oil
1 onion, diced
2 garlic cloves, chopped
1 inch piece, peeled ginger, chopped
1 tbsp. red curry paste (my favorite is our new deSiam brand)
2 lbs. yams, sweet potatoes (about 3 small) or a small butternut squash, peeled and chopped in ¾ inch dice
1 litre Lepp’s chicken stock (or substitute vegetable stock for a vegetarian option)
375 ml coconut milk
2 tsp. fish sauce
1 tbsp. lime juice
For garnish: 4 tbsp. coconut milk
Heat the oil in a large saucepan and fry the onion, ginger and garlic on medium heat until soft, about a minute, add the red curry paste and fry for another minute. (This is an important step you don’t want to miss, as sauteing the curry paste helps to better release its flavours, something that’s not achieved as well by just adding it to the liquid.)
Add the stock, coconut milk and sweet potato or squash. Bring to a boil and then lower to a simmer. Cover and simmer for 15 minutes, or until the squash is tender, add the fish sauce.
Puree with a hand submersion blender (or food processor, or blender) until the texture is very smooth. Stir in the fresh lime juice and season to taste with salt and pepper, if desired. If the consistency is too thick add some more chicken stock.
Divide the soup into bowls and drizzle a tablespoon of coconut milk over each one. Serves 4 people.