Sup Manfrang Hwan Recipe
Sup Manfrang Hwan
Thai Sweet Potato Soup
Submitted By: Taz
Ingredients:
2 lbs Sweet Potato (Man Thet) - peeled and cut into small cubed (apx ¼ - ½ inch cubes)
1 (15oz) Can Coconut Milk (Nam Gkati)
6 cloves Fresh Garlic (Kratiam) - chopped
2 Shallots (Hom Daeng) - diced
1 Large Red Thai Chile (Phrik Chi Fah) - small chopped
5 Cups Vegetable Stock
¼ Cup Ginger (Khing) - chopped
¼ Cup Thai Yellow Curry Paste - homemade preferred
2 Tbs Coconut Oil (Nam Man Maphrao) - can substitute Palm Oil (Nam Man Meun Peut)
1 Tbs Fish Sauce (Nam Pla)
4 tsp Thai Light Soy Sauce (Si-io Kaow)
2 tsp Palm Sugar (Nam Tan Puek) - grated fine
Juice from 1 Lime (Naam Manao)
Ground White Pepper (Phrik Thai) to taste
Kosher Salt (Kelụ̄x) to taste
-OPTIONAL GARNISH-
A Drizzle of additional Coconut Milk (Nam Gkati)
Coconut Flakes/Shredded Coconut (Maphrao) - roasted
Lime Wedges (Manaw)
Fresh Thai Basil (Horapha) - shredded fine
Fresh Coriander Leaves (Phak Chi)
Preparation:
- Heat coconut oil in a large pot over medium-low heat until shimmering
- Add garlic, shallots, and ginger and sauté until shallots are translucent (apx 3 minutes)
- Add Thai yellow curry paste and sauté until VERY fragrant (apx 2 minutes more)
- Add sweet potatoes, vegetable stock, and Thai chile - Bring to a simmer
- Allow to simmer until sweet potatoes are tender (apx 25 minutes)
- Add coconut milk, fish sauce, soy sauce, and palm sugar - Thoroughly combine
- Allow to simmer for 5 minutes
- Remove from heat and, using an immersion blender* purée until smooth
- Add coconut milk and thoroughly combine
- Return to heat and bring back to a simmer - Add lime juice and thoroughly combine
- Add kosher salt and white pepper to taste
- Serve hot garnished as desired on its own or as part of any Thai meal
*
Transfer to a blender (in batches if necessary) as alternative
