- 1 - celery stalk, diced
- 30 ml - Thai red curry paste
- 200 g - bacon pieces
- 1 l - chicken stock
- 400 g - can of coconut milk
- - salt and black pepper
- 2 - sweet potatoes, peeled and diced
- 15 ml - oil
- - coriander leaves, to garnish
- 1 - onion, diced
Heat a large saucepan over medium heat. Add oil and bacon and cook for 3 minutes or until lightly browned. Remove the bacon from the pan.
Stir in the Thai curry paste and cook for 5 minutes, stirring often, until fragrant. Add the onion, celery and sweet potatoes. Season with the salt and pepper. Reduce the heat and cook for 15 minutes, stirring often.
Add the stock, increase the heat and bring to a boil. Reduce the heat to a simmer, cover the saucepan and cook for 20 minutes or until the sweet potatoes are tender.
Purée the soup with a stick blender. Bring the soup to a boil again, whisk in the coconut milk and adjust the seasoning. Garnish with the bacon and coriander leaves and serve immediately.