Canadian winters are difficult to endure, especially ones like the current harsh winter. Heavy snow fall, ice storms and long periods of extremely cold temperatures have persisted into January throughout North America. Already I am tired of it and long for sunshine and sandals. I warm up and take comfort with a bowl of soup. This hearty soup, or stew if you please, combines the goodness of sweet potatoes and earthy, robust kidney beans, all simmered in a Thai-inspired broth.
The lemongrass and galangal are I think rather essential in this dish for a more authentic Thai taste, so if you are fortunate enough to live near an Asian market, do take the little extra time to seek them out. The homemade Thai red curry paste is also not to be missed — it's easy to make, completely vegetarian, and bursting with fresh flavor. You can make up a small batch and keep it in the fridge for a good few weeks or longer in a tightly sealed glass jar.
|Thai-Inspired Sweet Potato Kidney Bean Soup|
|Recipe by Lisa Turner|
Adapted from The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes!
Published on January 8, 2014
Wonderfully fragrant and colorful Thai-seasoned sweet potato and kidney bean soup
More Thai creations from my kitchen you are sure to enjoy:
Thai Coconut Soup with Mushrooms
Paneer Tomato Curry with Indian and Thai Flavors
Thai Green Curry Lentil and Vegetable Soup
Thai Red Curry Tempeh Soup
On the top of the reading stack: Gogol
Audio Accompaniment: Black Smoker by Tom Opdahl