Vegan Thai Red Curry & Sweet Potato Chowder~泰式紅咖喱,蕃薯周打湯(純素)

Vegan Thai Red Curry & Sweet Potato Chowder~泰式紅咖喱,蕃薯周打湯(純素)


Such a chilly wind and wet, typical English winter weather. What I only want to do is crouching in my sofa and wrap with my soft fleece blanket. Listening to my favourite music and eating with one of my yummy soup. And don’t want anybody to disturb me, just leave me to enjoy it.  I know it is my dream! Ok, stop any daydream and get back to my normal route.

Anyway, so pleased that I can make myself a delicious, lots of healthy veggie soup for this afternoon. Enjoying the peace and watching the tiny robins pacing on the lawn.


This creamy and rich Thai curry soup, full of sweet potatoes, carrot, and red bell pepper. Delicate, creamy and sweet with coconut milk. Spicy with homemade curry powder. Fragrant with fresh lemon grass, are totally comforting!

Vegan Thai Red Curry & Sweet Potato Chowder~泰式紅咖喱,蕃薯周打湯(純素)

Ingredient:        (serve 4)

  • 2 Large Sweet potatoes, peeled
  • 2 Large Carrots, peeled
  • 3 Celery stalks
  • 1 Large Red bell pepper
  • 2 Lemon Grass stalks
  • 2 Red Chilies, optional
  • 1 Can Coconut milk
  • 1/2 tbsp Home-made Curry powder
  • 3/4 tsp Ground cumin
  • 1/2 tsp Hot Chilli powder
  • 1/4 tsp Ground Cayenne powder
  • 1 tbsp Lime, juice
  • 1 tsp Lime, zest
  • 1/2 Cup Vegetable stock or Mushroom stock
  • 1/4 Cup Water + 2 tbsp Plain flour or Rice flour for Gluten-free friendly


  1. Finely chopped the sweet potatoes, celery, carrots, red pepper and lemon grass white stalks, set aside
  2. Add 1 tbsp of oil in a stock pan over medium-high heat, cook the carrots, celery and lemon grass for two minutes, then pour all the sweet potatoes, red pepper. Continue the cooking and keep stirring constantly for another 10 minutes.
  3. Pour in the coconut milk, spices, and salt to taste, the lime juice and zest. Pour in the stock. Whisk the flour into the water, and pour into the soup pot.
  4. Bring to the boil, reduce heat to low, cover, and simmer for 20 minutes.
  5. Process half of the soup in a blender until smooth, pour it back into the remaining soup. season with more salt and black pepper is needed. Off heat.

Chinese translate:


2條 蕃薯,去皮  sweet potato, peeled
2條 紅蘿蔔,去皮  carrot, peeled
3條 西芹/ celery
1隻 大的紅色燈籠椒 / red bell pepper
2條 香茅  / lemon grass
2隻 紅辣椒,可以加減   /  red chilies, more or less
1罐  椰奶 / coconut milk
半湯匙 咖喱粉 / curry powder
3/4茶匙  然粉 / ground cumin
1/2茶匙 辣椒粉
1/4茶匙  紅椒粉/ ground cayenne
1 茶匙 青檸汁 / lime juice
1茶匙 青檸皮  /  lime zest
半杯  蔬菜湯底 / vegetable stock

1~  將蕃薯,西芹,紅蘿蔔,紅色燈籠椒和香茅,全部切細粒。
2~  用少少油加熱,炒香切细的紅蘿蔔,西芹和香茅粒,然後加入蕃薯粒,燈籠椒粒,繼續炒香數分鐘。
3~  倒入椰奶,香料和適量的鹽調味。再加入青檸汁和青檸皮,然後將蔬菜湯底加入一齊煮。再將最後的一樣麪粉醬水,拌勻。
4~  煲至滾,轉小火。加蓋再煮20分鐘。
5~  用攪拌機將一半煮好的蔬菜打至幼滑,倒回剩下的湯裏,關火。


1~  蔬菜的種類可以加減。若果不嗜辣的,可以除去紅辣椒。
2~  可以將全部材料用攪拌機打至幼滑。因為我喜歡有少少咬口,所以只打一半的份量,這只是個人的喜好。


2 thoughts on “Vegan Thai Red Curry & Sweet Potato Chowder~泰式紅咖喱,蕃薯周打湯(純素)

  1. What I would give to have this bowl in front of me right now! I absolutely cannot get enough soup, even if I had it every single day, and this number looks so perfectly soothing. I adore the addition of lemongrass in particular.

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