This time of year I start making soup on weekends to take to work for a few days. My favourite soup is below because during the winter when the summer garden veg are just a memory, this soup tastes so bright and fresh. I've even been asked to bring big batches for work events, but I love trying new soup recipes. What's your favourite?
Thai sweet potato soup
Serves 2-3
1-tsp oil
2 cloves minced garlic
1 red Thai chili, chopped fine
2cm (1inch) piece fresh ginger, chopped
1 stalk lemongrass, bashed with a rolling pin (I buy these in a jar and freeze them)
25g (1-oz) bunch cilantro, stalks and leaves chopped separately
2 tbsp Thai red curry paste (I like Thai Kitchen brand because it's mild and fruity)
2 cup veg or chicken stock
1-cup water
160mL (1/2 can) coconut cream
500g sweet potatoes (2 large baked potato sized), peeled and sliced
juice of 1 lime
1/2 tsp sugar
1/2 tsp fish sauce
Fry garlic, ginger, chili and paste in the oil for a couple of minutes.
Add the stock, water, cream, lemongrass, cilantro stalks and potato slices. Let simmer 15-20 min or until potato is soft.
Remove the lemongrass and discard. Whiz the soup with a hand blender.
Add juice, sugar and fish sauce and top bowls with cilantro leaves before serving.
Tip: If you can't find canned coconut cream, you can use coconut milk instead. Just put the can in the fridge or freezer for an hour then carefully scoop off the separated firm cream on top and discard (or drink) the water underneath.
Thai sweet potato soup
Serves 2-3
1-tsp oil
2 cloves minced garlic
1 red Thai chili, chopped fine
2cm (1inch) piece fresh ginger, chopped
1 stalk lemongrass, bashed with a rolling pin (I buy these in a jar and freeze them)
25g (1-oz) bunch cilantro, stalks and leaves chopped separately
2 tbsp Thai red curry paste (I like Thai Kitchen brand because it's mild and fruity)
2 cup veg or chicken stock
1-cup water
160mL (1/2 can) coconut cream
500g sweet potatoes (2 large baked potato sized), peeled and sliced
juice of 1 lime
1/2 tsp sugar
1/2 tsp fish sauce
Fry garlic, ginger, chili and paste in the oil for a couple of minutes.
Add the stock, water, cream, lemongrass, cilantro stalks and potato slices. Let simmer 15-20 min or until potato is soft.
Remove the lemongrass and discard. Whiz the soup with a hand blender.
Add juice, sugar and fish sauce and top bowls with cilantro leaves before serving.
Tip: If you can't find canned coconut cream, you can use coconut milk instead. Just put the can in the fridge or freezer for an hour then carefully scoop off the separated firm cream on top and discard (or drink) the water underneath.
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