Thai Coconut Sweet Potato Soup

Ingredients

• olive oil
• 2 shallots, thinly sliced
• 1 oz Fresno chili peppers, seeds removed and sliced
• 1 tbsp minced fresh ginger
• 1 tbsp minced lemongrass
• 1 tbsp minced garlic
• 8 oz carrots, peeled and roughly chopped
• 3 lbs sweet potatoes, peeled and roughly chopped
• 1 can (13.5 oz) coconut milk
• 1 qt + 3 cups chicken (or vegetable) stock
• 1 lime, juiced
• kosher salt, as needed
• 4 large garlic cloves, thinly shaved using a mandolin
• neutral oil, for frying
• pomegranate seeds
• green onions, thinly sliced
• micro mint leaves (or regular fresh mint, thinly sliced)

Instructions

1. 1

   --- Thai Coconut Sweet Potato Soup ---

2. 2

   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.

3. 3

   Add the carrots and sweet potatoes. Stir well and let cook for about 3 minutes.

4. 4

   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.

5. 5

   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.

6. 6

   --- Garnishes ---

7. 7

   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.

8. 8

   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.

9. 9

   Serve the soup warm and garnish with the fried garlic. Finish with a pinch of pomegranate seeds, green onions, and micro mint leaves.