Sup Manfrang Hwan Recipe

Sup Manfrang Hwan
Thai Sweet Potato Soup
Submitted By: Taz


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
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)

  1. Heat coconut oil in a large pot over medium-low heat until shimmering
  2. Add garlic, shallots, and ginger and sauté until shallots are translucent (apx 3 minutes)
  3. Add Thai yellow curry paste and sauté until VERY fragrant (apx 2 minutes more)
  4. Add sweet potatoes, vegetable stock, and Thai chile - Bring to a simmer
  5. Allow to simmer until sweet potatoes are tender (apx 25 minutes)
  6. Add coconut milk, fish sauce, soy sauce, and palm sugar - Thoroughly combine
  7. Allow to simmer for 5 minutes
  8. Remove from heat and, using an immersion blender* purée until smooth
  9. Add coconut milk and thoroughly combine
  10. Return to heat and bring back to a simmer - Add lime juice and thoroughly combine
  11. Add kosher salt and white pepper to taste
  12. 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

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