Thai-Inspired Sweet Potato Kidney Bean Soup

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 Cuisine: Thai Published on January 8, 2014 Wonderfully fragrant and colorful Thai-seasoned sweet potato and kidney bean soup Preparation: 20 minutes Cooking time: 35 to 40 minutes Print this recipe Ingredients: 1 cup dried red kidney beans (3 cups cooked or 2 14 oz cans) 1/2 oz (14 g) dried mixed wild mushrooms 13 1/2 oz (400 mL) can coconut milk 2 cups water 2 shallots, finely chopped 1 clove garlic, crushed 2 lemongrass stalks, trimmed, cut into quarters and crushed with a knife 1-inch piece fresh galangal or ginger, grated or minced 2 tablespoons Thai red curry paste, or to taste 1 large sweet potato, peeled and cubed 1 to 2 hot green chilies or jalapeños, seeded and finely chopped 1/2 teaspoon paprika 1/2 teaspoon ground coriander 1/4 teaspoon cayenne 1 1/2 teaspoons sea salt, or to taste juice from 1 lime (2 tablespoons) chopped fresh cilantro or Thai basil for garnish Instructions: Rinse the kidney beans and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a large saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the beans are tender — about 1 to 1 1/2 hours. Drain and set aside. Meanwhile, soak the dried mushrooms in hot water for 20 to 30 minutes, then drain and chop. Set aside. In a large heavy-bottomed saucepan or soup pot, bring the coconut milk, water, shallots, garlic, lemongrass, galangal or ginger and red curry paste to a boil over medium-high heat. Simmer for 5 to 10 minutes to blend the flavors. Add the sweet potato to the pan and simmer, uncovered, for 10 minutes. Stir in the mushrooms, chilies or jalapeños, paprika, coriander, cayenne and the cooked kidney beans. Simmer for another 15 to 20 minutes until the sweet potato is fork tender, adding more water as necessary to reach your desired consistency. Mash a few of the sweet potato pieces with the back of a spoon to thicken up the broth. Remove the pieces of lemongrass, season with salt, and stir in the lime juice. Serve hot with a steaming hot bed of fresh cooked jasmine rice. Makes 6 to 8 servings

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