17
Thai inspired Sweet Potato and Coconut Soup
Serves 4-6
The Thai curry paste adds lovely warmth to this delicious soup.
•
Drizzle of oil
•
1 onion, peeled and roughly chopped
•
2 tbsp Thai red curry paste
•
1kg sweet potato, peeled and chopped
•
2 tsp chopped lemongrass
•
1 can full fat coconut milk
•
600ml vegetables stock
•
10 coriander, stalks only
•
3 tsp lime juice
•
1 tsp Thai fish sauce (optional)
•
Salt and pepper
•
To serve: Warmed Naan breads on the side
and garnish with coriander sprigs and
chopped red chilli
METHOD
1. Drizzle a little oil in a large saucepan and add the chopped onion, sauté over a medium heat
until the onion is softened but not browned. Add the curry paste and cook for 1-2 minutes
until fragrant.
2. Add the remaining ingredients in the order listed to the pan and season with salt
and pepper.
3. Cover with a lid and bring to the boil then reduce down to a simmer until the sweet potato is
tender, this should take about 20 minutes. When the sweet potato is tender; turn off the heat
and allow the soup to cool.
4. Blend the soup in batches in the glass blender until thick and creamy. Return the soup to the
pan and re-heat gently. Taste and adjust the seasoning if required.
5. Serve in bowls sprinkled with coriander sprigs and chopped red chilli with warmed Naan
breads on the side.
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