I usually make this Thai-inspired soup in the slow cooker, but you can make it on the stove as well. It's a delicious alternative to normal winter veggie soups. You can serve it to a family with thick consistency as a meal along with naan bread or crusty loaf (my kids ages 2-11 love it!) or serve it to grown-up friends along with a glass of wine! I think it's a very versatile and delicious dish.

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Recipe Summary

prep:
30 mins
cook:
6 hrs
total:
6 hrs 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine sweet potatoes, bell peppers, onions, tomatoes, carrots, and garlic in a slow cooker; mix well. Stir in grated ginger and chopped chile. Pour in coconut milk. Stir in 2 tablespoons cilantro and cumin. Add lemongrass, lemon juice, salt, and pepper.

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  • Cook on Low for 6 to 7 hours.

  • Remove lemongrass and blend soup with a stick blender to desired consistency. Add lime juice; season with salt and pepper. Garnish with remaining 2 tablespoons cilantro.

Cook's Notes:

You can add cooked prawns or leftover roast chicken or beef to the soup as well. Just add and warm through. I like to add a package of pre-cooked basmati rice, but this is optional. If you'd like to try this, warm the rice in the microwave and stir into the soup. Noodles work as well.

The soup tastes just as good without the chile or the lemongrass if your kids don't like these flavors. You could always add the chile later on once the children have had their portion.

This dish can be frozen, but do so before adding the cooked prawns or leftover roast meat.

Easy Cleanup

Try using a liner in your slow cooker for easier cleanup

Nutrition Facts

468 calories; protein 8.6g 17% DV; carbohydrates 81.1g 26% DV; fat 14.7g 23% DV; cholesterol 0mg; sodium 322.2mg 13% DV. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
03/22/2019
This is one of the best soups I've ever made. I did not have lemon grass or cilantro but squeezed a fresh seedless lemon into the soup; then split it open to place it on top of the soup. I added 2 cups of low salt chicken broth & a jalapeno. Also used low salt tomatoes. Even with the coconut milk its nutrition values were upper edge of reasonable within my personal targets. I expect my adjustments have made it even better. I will be making it often Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/22/2019
This is one of the best soups I've ever made. I did not have lemon grass or cilantro but squeezed a fresh seedless lemon into the soup; then split it open to place it on top of the soup. I added 2 cups of low salt chicken broth & a jalapeno. Also used low salt tomatoes. Even with the coconut milk its nutrition values were upper edge of reasonable within my personal targets. I expect my adjustments have made it even better. I will be making it often Read More
Rating: 5 stars
11/15/2020
I added peanut butter and it was amazing! Read More
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