Ingredients 1 small Thai chili, seeds removed, chopped or 1/4 - 1/2 tsp sriracha or other chili sauce 1 tablespoon minced fresh ginger root 1 large shallot, thinly sliced 1 clove of garlic, minced 6 or 7 three inch stems of leaf cilantro, finely chopped 2 cups vegetable stock One 14-ounce can of coconut milk (Native Forest brand is BPA-free) 1 medium sweet potato, peeled and cut into 1-inch pieces 1/2 teaspoon sea salt 1 teaspoon coconut palm sugar OR packed light brown sugar 4 tsp coconut aminos or tamari 3 to 4 tablespoons fresh lime juice, plus more for flavoring (juice from about 3 limes) 1 teaspoon dulse flakes 1/4 cup coarsely chopped fresh cilantro leaves
Instructions With a mortar and pestle, or in a small bowl using the back of a spoon, pound or macerate the Thai chili or chili sauce, shallot, ginger, garlic, and cilantro roots together until you have a coarse paste. You can also chop them together finely with a sharp knife.
In a large saucepan, bring the stock and coconut milk to a simmer. Add the sweet potatoes, salt, and the chili-garlic paste you just created. Cook, stirring occasionally, until the sweet potatoes are extremely soft, about 15 minutes.
Pour the soup into blender and puree until completely smooth. You may have to blend the soup in batches.
Return the soup to the saucepan. Bring soup to a simmer and add the sugar, coconut aminos or tamari, 3 tablespoons of lime juice, and dulse flakes. Stir well and add more aminos or tamari and lime juice to taste -- the flavor should be distinctly "Thai:" sweet, sour and slightly salty. Stir in chopped cilantro leaves and serve.
Notes: This soup makes an excellent curry base. Decrease the stock to 1 cup and follow the remaining instructions. Return to a soup pot and add chopped red pepper, onions, broccoli florets, chopped zucchini, or other veggies and simmer gently until veggies are slightly soft. Add fresh chopped cilantro just before serving. Enjoy over rice or quinoa or your favorite noodles.
This soup freezes well and will keep up to one month in the freezer or about a week in the refrigerator.