Thai Sweet Potato with Crab Soup

Dive into a bowl of rich and exotic flavors with this Thai Sweet Potato with Crab Soup, a perfect harmony of creamy coconut milk, roasted sweet potatoes, and tender fresh crab meat. Infused with the bold taste of red curry paste, zesty lime, and fragrant lemongrass, this vibrant soup is both comforting and luxurious. Balanced by hints of fresh ginger, garlic, and a touch of brown sugar, it’s a delightful blend of sweet, savory, and spicy that’s sure to transport your taste buds straight to Thailand. Finished with a garnish of fresh cilantro and scallions, this silky-smooth soup is ideal as an elegant starter or a satisfying weeknight meal. Ready in just 45 minutes, it’s a must-try for fans of Thai cuisine and seafood alike!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium-sized Sweet potatoes
• 200 grams Fresh crab meat
• 400 ml Coconut milk
• 500 ml Chicken or vegetable stock
• 2 tablespoons Red curry paste
• 1 tablespoon (grated) Fresh ginger
• 2 minced Garlic cloves
• 2 small (finely chopped) Shallots
• 1 (bruised and cut into pieces) Lemongrass stalk
• 1 (zest and juice) Lime
• 2 tablespoons Fish sauce
• 1 tablespoon Brown sugar
• 2 tablespoons (chopped, for garnish) Fresh cilantro
• 2 (thinly sliced, for garnish) Scallions
• 1 tablespoon Vegetable oil

Directions

Step 1

Preheat your oven to 200°C (400°F). Wash the sweet potatoes, pierce them several times with a fork, and roast them on a baking sheet for about 25-30 minutes or until soft. Let them cool slightly, then peel and set aside.

Step 2

In a large pot, heat the vegetable oil over medium heat. Add the shallots, garlic, and ginger, and sauté for 2-3 minutes until fragrant.

Step 3

Stir in the red curry paste and cook for another minute to release its aroma.

Step 4

Add the roasted sweet potato flesh, chicken or vegetable stock, coconut milk, lemongrass, lime zest, fish sauce, and brown sugar to the pot. Bring the mixture to a gentle simmer.

Step 5

Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the mixture to a blender, blend until smooth, and return it to the pot.

Step 6

Add the fresh crab meat to the soup and simmer for 5-7 minutes, allowing the flavors to meld. Adjust seasoning with additional fish sauce or lime juice if needed.

Step 7

Remove the lemongrass stalk pieces before serving.

Step 8

Ladle the soup into bowls and garnish with fresh cilantro and sliced scallions. Serve hot with a wedge of lime on the side.

Nutrition Facts

Serving size	1673 grams (1673.0g)

Amount per serving	% Daily Value*
Calories	921

Total Fat 19.20g	25%
Saturated Fat 3.20g	16%
Polyunsaturated Fat 8.40g
Cholesterol 106mg	35%
Sodium 7303mg	318%
Total Carbohydrate 142.60g	52%
Dietary Fiber 12.80g	46%
Total Sugars 58.20g
Protein 53.50g	107%

Vitamin D 0IU	0%
Calcium 494mg	38%
Iron 12mg	66%
Potassium 1685mg	36%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.1%

Protein: 22.4%

Carbs: 59.6%