As promised, I written up the recipe for the Thai sweet potato and coconut soup so that I can share it with you guys
It’s seriously delicious.
It’s got lots of lovely vitamins, minerals and healthy fats in it :)
And with its sweet, gently spiced, warming flavour and beautiful colour, it’s got be the perfect soup for the new season
The ginger, chilli and lemon grass give this soup its distinct Thai flavour, but I’ve kept it mild so that it’s suitable for children. Feel free to crank up the heat if you wish by adding more curry paste or red chilli.
I make my own Thai curry pastes as I prefer the flavour of home-made pastes (plus it allows me to make the paste mild enough for Lil’ L) but feel free to use your favourite shop-bought paste instead.
Here’s how I make it…
Thai Sweet Potato and Coconut Soup Serves 4 Ingredients To garnish: Method Mild Thai Red Curry Paste (suitable for children) Ingredients Method *If the paste is intended for children, I suggest crushing the seeds using a mortar and pestle (or chopping board and fork handle like I do!).
Hands on time: 10 minutes
Cooking time: 20 minutes
2 tbsp home-made mild Thai red curry paste (see below) or 1-2 tsp shop-bought paste
1 400 ml / 14 oz can coconut milk
2 large sweet potatoes, peeled and chopped
2 medium carrots, peeled and chopped
600 ml /20 fl oz / 2½ cups vegetable stock
Finely chopped red chilli or red pepper
Raw or soy-roasted sunflower seeds
The quantity below is suitable for making one batch of soup or for making my Lightly Spiced Thai Veggie Curry.
I often make a double or triple batch of the paste and freeze it in 1 tbsp portions in an ice cube tray. The paste will last about 3 weeks in the fridge, and 3 months in the freezer.
1 tsp cumin seeds
3 cardamom pods
1/2 tsp ground coriander
1 red chilli
2 garlic cloves, crushed
1 cm / 1/2 inch piece of fresh or frozen root ginger, grated
1 fresh or frozen lemon stalk, chopped
juice 1/2 lemon or lime
Thai Sweet Potato and Coconut Soup
Mild Thai Red Curry Paste (suitable for children)
*If the paste is intended for children, I suggest crushing the seeds using a mortar and pestle (or chopping board and fork handle like I do!).
Have a great weekend everyone xx
[This recipe has been submitted to Ricki Heller's Wellness Weekend, November 15-19 2012]