Coconut Soup with Sweet Potatoes and Lime
- Prep Time 0:10
- Cook Time 0:20
- 4 Comments
This soup manages to be rich and creamy, and somehow also cleansing and soothing—perfect Post-Super Bowl fare. Whether you’re still celebrating the Giants’ big win, or quietly mourning the Pats’ fall from grace (like I am), you still need to eat—preferably something quick and healthy. Add cubed firm tofu, a handful of plump shrimp or cooked, shredded chicken, if you want to add a little protein.
- 1 tbsp cooking oil (if you have coconut oil, it works nicely here) Pantry
- 2 cloves garlic, chopped Pantry
- 1 1” piece ginger, peeled and minced $0.50
- 1/2 medium red onion, chopped $0.50 for a whole onion
- zest and juice of 1 lime $0.50
- 1 quart vegetable (or chicken) broth $3.50
- 1 15-oz. can coconut milk $1.50
- 2 tbsp soy sauce (or more to taste) Pantry
- 2 tbsp brown sugar or honey Pantry
- 3 medium or 2 large sweet potatoes (garnet yams), scrubbed and diced into 1” pieces (leave the skin on) $3
- 1 handful fresh cilantro leaves, chopped $1 for a bunch
- sliced green jalapeño optional
- Asian chili sauce optional
Total Cost of Ingredients: $10.50
Heat oil in a large soup pot over medium heat. Add the garlic, ginger, onion and lime zest and cook, stirring occasionally, for about 2 minutes, until very fragrant.
Stir in the lime juice, broth, coconut milk, soy sauce and brown sugar. Cover and bring to a light boil. Add the sweet potatoes, cover and cook for 12-14 minutes, until the sweet potatoes are fork-tender.
Ladle the hot soup into bowls and serve, garnished with the cilantro and the jalapeño and chili sauce, if desired.