Who needs a trip to Thailand when you can taste all of it’s rich, and exotic glory right in the comfort of your own home with this Instant Pot Thai Yam Soup (freezer meal).
Yams are always in abundance this time of year, and they are usually used to make super sweet candied yams during the holidays. You know, as much as I adore those sweet, marshmallowy gems, I knew that couldn’t be the only way to enjoy yams. I was right! This soup will have you looking at yams in a new light, guaranteed.
It is creamy, and tastes so authentic to any Thai cuisine I have ever had. The red curry paste gives this soup depth of flavor and just the right kick of spice to warm your soul.
This is actually a pretty healthy soup too! If you want to make this dish extra exotic and fun try using purple yams (also known as Ube). It really does make the soup purple in color, and I swear…it is a little creamier and a little bit tastier too!
I have included in this Instant Pot Thai Yam Soup recipe directions for Instant Pot AND Slow Cooker, because I know not everyone out there has an Instant Pot yet. This way you still can make this awesome delicious freezer meal!!
Thai Yam Soup
Ingredients
- 2 large Yams purple or jewel (about 4 cups/1 L)
- 16 oz bag frozen diced or sliced carrots
- 1/2 large onion quartered
- 1-1/2 tsp minced garlic (about 3 cloves)
- 1-1/2 Tbsp freshly grated ginger
- 32 oz vegetable broth
- 2 cups water
- juice of 1 lime
- 1/3 cup peanut butter
- 2 Tbsp Red Curry Paste
- 1/4 tsp red pepper flakes
- salt and pepper to taste
Garnish
- Lime wedges optional
- Chopped peanuts or hazelnuts optional
- Fresh chopped cilantro optional
Instructions
- 1.If you are making this meal to eat immediately, peel and cut sweet potatoes into 2-inch chunks.
- If you are making this and freezing you will need to cook and cool the sweet potatoes first. Preheat oven to 425°F (220°C). Scrub yams thoroughly with a brush, then pat dry. Prick yams with a fork. Bake 40 to 60 minutes or until tender. Cut open, remove skins and set aside to cool.
MAKE IT NOW
- Place diced raw sweet potatoes, carrots, onion, garlic, ginger, vegetable broth, water, lime juice peanut butter, curry paste, and red pepper flakes into Instant Pot. Stir to combine. Seal pressure cooker. Cook on manual (High) for 20 minutes. Let it naturally release for 5 minutes, then do quick release. Use an emersion blender to blend the soup into a creamy texture (or use blender). Serve topped with lime, peanuts and cilantro if desired.
- To make in slow cooker instead of instant pot place diced raw sweet potatoes, carrots, onion, garlic, ginger, vegetable broth, water, lime juice, peanut butter, curry paste, and red pepper flakes into to slow cooker. Cook on LOW for 6-7 hours or on High for 4-5 hours, until flavors have melded together, and veggies are breaking down. Use an emersion blender to blend the soup into a creamy texture (or use blender). Serve topped with lime, peanuts and cilantro if desired.
MAKE IT A FREEZER MEAL
- Place cooled cooked sweet potatoes, carrots, onion, garlic, ginger, vegetable broth, water, lime juice, peanut butter, curry paste, and red pepper flakes into a labeled gallon-size (4 L) freezer bag. Seal, removing as much air as possible, and freeze.
THAW AND COOK
- Place bag in the refrigerator for at least 12 hours or up to 24 hours to thaw or "Quick thaw" by running bag under water until meal can be broken apart. Transfer contents into instant pot or pressure cooker. Seal pressure cooker. Cook on manual (High) Cook on manual (High) for 20 minutes. Let it naturally release for 5 minutes, then do quick release. Use an emersion blender to blend the soup into a creamy texture (or use blender). Serve topped with lime, peanuts and cilantro if desired.
- To make in slow cooker transfer contents into slow cooker. Cook on LOW for 6-7 hours or on High for 4-5 hours, until flavors have melded together, and veggies are breaking down. Use an emersion blender to blend the soup into a creamy texture (or use blender). Serve topped with lime, peanuts and cilantro if desired.
Notes
Nutrition
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Comments & Reviews
I do not have a pressure cooker, instapot, crockpot, or slow cooker. BUT…I would like to make this a freezer meal. How could I do that? Thank you.
Do you have a brand of Red Curry Paste you could recommend? I’ve never used it before. But this recipe sounds so good. I want to give it a try.
Thanks
Kerry
Holy sh$$. This was excellent. Cheap, healthy, and so so yummy. Didn’t seem like something out of the freezer, either. Always a perk!
How do you think this would be with some coconut milk?
Instant pot can sometimes have issues with coconut milk, but give it a try, you never know!
Hi! I finally made this and I wanted to share how the coconut milk turned out. I had the ingredients in the freezer and took them out to make it finally today. I did the slow cooker version but only put in the 32 oz of broth as it cooked. At the end, before blending it, I added 2 cups of coconut milk instead of water. It had a very authentic Thai flavor.
However, it made a huge amount. I am going to have to freeze some of the prepared soup now!
Can I submit vegetable broth for chicken broth?
Yes that would work.
I’m curious why you cook the Yam first if freezing. It seems you still cook the soup for 20 minutes at pressure either way. I know freezing raw potatoes isn’t all that great; is this for a similar reason?
Yes, that’s exactly right, can’t freeze raw yams or potatoes or they will go brown…
This looks yummy, just added it to my meal plan this week. What do you recommend serving with it?