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Heat the butter in a large saucepan over low heat. Add the red onion, chilli, ginger and garlic and sweat for 2-3 minutes, until softened but not yet browned.
Add the Thai curry paste, sweet potato and vegetable stock and bring everything to a boil.
Reduce to a simmer for 15 minutes.
Add the coconut milk and lime juice. Blend the soup mixture with help of Braun’s MultiQuick hand blender to a creamy soup. Season to taste.
Garnish with coriander leaves and some coconut milk. Serve immediately.
This recipe was prepared using Braun’s MultiQuick hand blender with Splash Control technology. To recreate this recipe, Braun’s MQ 1 to 9 can be used:
Heat the butter in a large saucepan over low heat. Add the red onion, chilli, ginger and garlic and sweat for 2-3 minutes, until softened but not yet browned.
Add the Thai curry paste, sweet potato and vegetable stock and bring everything to a boil.
Reduce to a simmer for 15 minutes.
Add the coconut milk and lime juice. Blend the soup mixture with help of Braun’s MultiQuick hand blender to a creamy soup. Season to taste.