Step 1: Preheat oven to 400°F Put the sweet potatoes on an oven rack and bake for 50 minutes or until tender. Remove from oven and let cool.
Step 2: Heat the vegetable oil in a large saucepan over medium heat. Sauté the onion and ginger until the onion softens, about 5 minutes.
Step 3: Stir in the curry paste and cook for 1 minute. Add the coconut milk and broth and gently bring to a boil.
Step 4: Reduce heat to a simmer, partially cover, and cook for 5 minutes.
Step 5: Skin the potatoes and cut into 1-inch chunks. Add the potatoes to the soup and simmer for 5 minutes.
Step 6: Stir in the lemon juice and salt.
Step 7: Ladle the soup into serving bowls. Drizzle the sesame oil evenly over the servings. Garnish with the cilantro.
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.