This Sweet Potato Vietnamese Soup was the Main Dish category winner 2012 Sweet Rewards Recipe Contest, sponsored by the Louisiana Sweet Potato Commission.
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Sweet Potato Vietnamese Soup
2014-07-18 01:53:53
Serves 4
Ingredients
- 1 tablespoon canola oil
- 1 pound ground pork
- 1 small onion, finely chopped (about 1/2 cup)
- 1/4 cup chopped fresh basil, divided
- 1 (3-inch) piece lemongrass
- 3 cloves garlic, minced
- 1 jalapeño pepper, chopped
- 2 teaspoons grated fresh ginger
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground cardamom
- 1/4 teaspoon ground nutmeg
- 2 sweet potatoes, peeled and cut into 1/2-inch cubes (about 2 cups)
- 1 quart chicken stock
- 1 (13.5-ounce) can light coconut milk
- Garnish: chopped fresh cilantro, jalapeño pepper slices
Instructions
- In large stockpot, heat oil over medium heat. Add pork, onion, 2 tablespoons basil, lemongrass, garlic, jalapeño, ginger, cumin, cardamom, and nutmeg.
- Cook until pork is browned and onion is soft, about 10 minutes. Add sweet potatoes, chicken stock, and coconut milk. Bring to a simmer; cover and cook until sweet potatoes are tender, about 20 minutes. Uncover, remove lemongrass, and add salt and pepper to taste.
- Garnish with remaining basil, cilantro, and jalapeño.
Louisiana Cookin' https://louisianacookin.com/
I did a vegan version avoiding the pork and used a homemade vegetarian broth. It is excellent! Very rich and full of flavor. I love this combination of spices. Perhaps I overdid the cardamom since I fresh ground the seeds, it came off stronger than the other spices, but I still love it. I used a bit more lemon grass because it is one of my favorite flavors. And now this is one of my favorite soups!!
We’re glad to hear you were able to adjust the recipe to fit your dietary needs!