This serves 1. Multiply for more servings.
1 cup baked sweet potato cubes
fresh garlic, 1 clove
Thai green curry paste to taste
yellow curry powder to taste
chicken bouillon to taste--instead of salt
In a small saucepan saute the onion and garlic in olive oil until translucent.
Add approximately one half teaspoon each curry paste, curry powder and chicken bouillon. Roast briefly, then add the sweet potato and about 3/4 cup of coconut milk.
Bring to a boil and reduce to simmer. While it simmers mash the potato with a fork creating a creamy thick and chunky soup. Cook until thickened and heated through, about 5 minutes.
This was delicious.
Note: I used the coconut milk brand So Delicious. One cup is 45 calories and it can be found on the shelf with the soy and almond milk in quart boxes or in the refrigerated section in half gallons. You might use the canned coconut milk, but it is much thicker--I reserve it for my curries.