Sunday, November 30, 2014

Thai Sweet Potato Bisque with Coconut Milk

This special soup is suitable for holiday entertaining. It's a great choice for a first course on a Thanksgiving menu. It can be made a day or two before the meal. It's my husband’s favorite soup! He starts requesting this as soon as fall arrives. It also receives rave reviews from my trusty taste testers at the hospital where I work.

This bisque is a healthy recipe makeover and slight departure from the more traditional French ones made with heavy cream. But, you'd never know it by the taste and texture. Creamy coconut milk mellows the assertive flavors of chili and ginger. The heat wakes up the palate in a controlled, pleasurable way. Thai basil and fresh lime juice finish things off with pep. 

Thai Sweet Potato Bisque Recipe  

Serves 6

Some Notes
Vietnamese Cinnamon is the strongest, richest and sweetest cinnamon on the  planet. I love it in this soup. Regular cinnamon is just fine too.
Rapunzel No Salt Vegetable Bouillon Cubes are my go-to choice for all my vegetable soups. This bouillon creates a broth that has a pure clean, fresh taste. I buy it by the case from amazon. You can also find it select Whole Foods supermarkets.  But you can omit it and the water and replace them with 6 cups of your favorite stock or broth..  
A roasted red pepper grounds all the flavors and counters the sweetness of the potatoes. You could leave it out if you don’t feel like doing an extra step. But it’s worth it to include it because it’ll give the soup another layer of flavor.

  • 3 large sweet potatoes, peeled and chopped. (They should weigh about one pound each totaling 3-3 1/2 pounds)
  • 1 roasted red pepper, halved and seeded (optional)
  • 1 large onion, chopped
  • 1 tiny red or green Thai pepper or a jalapeno pepper, diced. You can remove the seeds and veins of the pepper to control the heat.
  • 2 limes
  • 1 inch piece of fresh ginger peeled and grated 
  • 6 vegetable bouillon cubes. I use Rapunzel No Salt Vegetable Bouillon.
  • 1/2 teaspoon of ground cinnamon plus more for sprinkling 
  • 1/2 can of coconut milk
  • Salt to taste
  • Oil for cooking  
  • To Serve: Thai basil or regular basil, cilantro, lime wedges, lime zest, ground cinnamon, flaky sea, toasted pepitas (pumpkin seeds), crusty bread


To roast the pepper: Place the sliced pepper, cut side down, on an oven safe baking sheet lined with tinfoil and broil on high until the skins are charred and blackened. Remove from the oven, place the pepper in a covered bowl or wrap in tin foil to steam. Once cool enough to handle, peel the skin and discard. Chop and set aside.
In a large pot saute the onion and chili in some neutral tasting oil with a pinch of salt. Once the onion has softened, add the chopped sweet potatoes, roasted red pepper, grated ginger, 6 cups of water, 6 vegetable bouillon cubes and the cinnamon. Adjust the salt. Cover, bring to a boil, reduce heat and simmer until the sweet potatoes have softened. Puree with an immersion blender or in a food processor. Stir in the coconut milk. Start with just a half a can and add more to your liking. Don't shake the can. Take the coconut cream that is usually at the top of the can. Finish the soup with a good dash of cinnamon, a little lime zest, lime juice and basil. Toasted pumpkin seeds are also nice sprinkled on top. Enjoy!

No comments:

Post a Comment