a creamy, healthy Thai coconut sweet potato soup topped with fried garlic and pomegranate seeds
Heat a large, heavy-bottom pot over medium heat. Add the shallots and Fresno chili peppers. Sauté for 4-5 minute until tender and slightly caramelized. Stir in the ginger, lemongrass, and garlic. Cook for another minute or so, making sure the garlic doesn’t burn. Add the carrots and sweet potatoes. Stir well and let cook for about 3 minutes.
Pour in the coconut milk and chicken stock. Stir gently and bring the liquid to a simmer. Reduce the heat to medium low and simmer for 30 minutes, or until the sweet potatoes are tender.
Working in batches, blend the soup for about 90 seconds until extremely smooth. Combine the soup in a large bowl or back in the pot. Stir in the juice of a lime and season with salt to taste.
To make the fried garlic, add a good layer of oil to a shallow sauté pan so that the oil comes up about ¼”. Heat the oil over medium-low heat. When the oil is hot, work in batches to add the shaves of garlic. Fry until golden brown and crisp, just about 30 seconds or so. Use a slotted spoon to transfer the garlic to paper towels. Immediately season with a pinch of salt.
Serve the soup warm and garnish with the fried garlic. Finish with a pinch of pomegranate seeds, green onions, and micro mint leaves.
This recipe makes a lot of soup, but it’s great for leftovers. If you won’t go through it all, you can simply cut the recipe in half.