Friday, March 15, 2013

Red Thai Sweet Potato Soup

I love, love, love coconut based soups. I made up this soup a couple of weeks ago for a group of about 20 and really enjoyed it. It was soooo tasty. And coconutty. And just general goodness all around.  Given that I was making this soup for a large group, I got to use my new turbo-charged  food processor, which - I have to admit - gave me chills. I accidentally over-spiced things a little bit, but I like spicy. Using extra coconut milk, yogurt or sour cream can help alleviate some of the heat.

A couple of tips when making this soup: 
- be very, very careful how much curry paste you add. Different pastes have different heat levels and you can very easily make this soup super spicy. Gradually add your paste and taste along the way
- adding chicken strips would be a tasty addition
- if you have one, use a hand mixer to blend the soup - it's much easier than trying to transfer the whole thing over to a blender

Bon appetit! 

1 tsp olive or rapeseed oil
2 garlic cloves , chopped
1 red chilli , deseeded and chopped
2cm chunk root ginger , chopped
1 stalk lemongrass , bashed
handful of coriander , leaves and stalks chopped separately
2 tbsp red Thai curry paste
750ml chicken stock (made with 2 stock cubes)
1 small can (160ml) coconut cream
500g sweet potatoes , peeled and roughly chopped
1 lime , juice only
1 tsp sugar
½ tsp fish sauce

1. Heat the oil in a large saucepan. Add the garlic, chilli, ginger, lemongrass, coriander stalks and curry paste and cook for 2 - 3 minutes until the aromas are released.

2. Add the chicken stock, coconut cream and sweet potatoes and cook for 15 minutes or until the potatoes are soft. Remove the lemongrass and discard. Carefully transfer to a blender and blitz until smooth (I use a hand mixer). If freezing, for best results freeze at this point, otherwise as an easier option freeze complete recipe.

3. Stir through the lime juice, sugar and fish sauce, scatter with the coriander leaves and serve.