Breville BSB530XL manual Thai Sweet Potato Soup with CILANTRO Pesto, Recipes, Ingredients, Method

RECIPES

Thai Sweet Potato Soup with CILANTRO Pesto

Serves 6

For this recipe you will need the half of the red curry paste

INGREDIENTS

14oz (400ml) can coconut milk

½portion Red Curry Paste recipe or 2–3 tablespoons store bought

3.25lb (1.5kg) sweet potato, peeled and cut into 2" (5cm) pieces

6 ½ cups (1 ½ liters) chicken stock Fish sauce, to taste

Lime wedges, to serve

Cilantro Pesto

1 cup Cilantro leaves (approximately 2 bunches)

¼cup (40g) blanched almonds 1 small red shallot

2 teaspoons lime juice

2 tablespoon olive or vegetable oil Salt, to taste

METHOD

1.Without shaking can of coconut milk; 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.

2.Add sweet potato and stock to the pan and bring to a boil. Reduce heat and simmer for about 20 minutes or until the sweet potato is tender.

3.Meanwhile, assemble the food processing bowl using the S Blade™. Combine the cilantro pesto ingredients into the processing bowl; place lid

on bowl.

4.Attach the motor body; select speed 13–15 and process until all the ingredients are combined. Season to taste.

5.Once the sweet potato is soft, add remaining coconut milk to the saucepan. Using the blending leg, blend until soup is smooth. Adjust the salt levels of the soup with fish sauce to taste.

6.To serve ladle soup into bowls and spoon cilantro pesto into the soup. Stir through and squeeze fresh lime

to taste.

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