RECIPES
Thai Sweet Potato Soup with Coriander Pesto
Serves 6
INGREDIENTS
400ml can coconut milk
1.5kg sweet potato, peeled and cut into 5cm pieces
1 ½ litres chicken stock Fish sauce, to taste Lime wedges, to serve
Red Curry Paste
1 teaspoon shrimp paste (belcan), optional
10 dried long red chillies, seeds removed
2 cm piece galangal, peeled, thinly sliced
1 lemongrass, white part only, roughly sliced
6 kaffir lime leaves, stems removed and sliced thinly
2 red shallots, halved
6 cloves garlic
1 teaspoon salt
Coriander Pesto
INGREDIENTS
1 cup coriander leaves (approximately 2 bunches)
¼cup blanched almonds 1 small red shallot
2 teaspoons lime juice
2 tablespoon olive or vegetable oil Salt, to taste
METHOD
1.To make the curry paste: Wrap shrimp paste in a piece of aluminium foil. Cook under a hot grill and cook for
2.Open can of coconut milk without shaking; spoon the firm coconut into a large saucepan and cook, stirring over a medium high heat until the coconut milk separates. Add the curry paste to the pan and cook, stirring, until the paste becomes fragrant.
TIP
If you can’t buy coconut milk that has a firm top omit this step and use 1 tablespoon oil and add all coconut milk in step 5.
3.Add sweet potato and stock to the pan and bring to the boil. Reduce heat and simmer for about 20 minutes or until the sweet potato is soft.
4.Meanwhile, combine the coriander pesto ingredients into the mini processing bowl and process until combined. Season to taste.
5.Once the sweet potato is soft, add remaining coconut milk to the saucepan and allow soup to cool.
6.Insert Quad blade into the processor bowl; carefully spoon soup into bowl. Place lid on processor. Process soup until smooth; scrap down sides if necessary. Return pureed soup to saucepan to reheat; adjust the salt levels of the soup with fish sauce to taste.
7.To serve ladle soup into bowls and spoon coriander pesto into the soup. Stir through and squeeze fresh lime to taste.
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