Thai spices and herbs turn humble sweet potatoes into the most delicious soup. The aroma of this soup when it is cooking is so evocative! You could also add chicken strips to this soup to make it a more wholesome dish – the chicken should be added after you have blended the main ingredients together and warmed though in the soup itself.
Serves: 4 as a starter
Preparation Time: 5-10 minutes
Cook Time: 30 minutes
o 1tbsp olive oil
o 1lb/450g sweet potatoes, peeled and cut into chunks for cooking
o 2 cloves garlic, chopped
o 1 red chilli, chopped
o 1inch/2cm piece ginger, peeled and chopped
o 1 lemongrass stalk, crushed to release the flavour
o 2tbsp Thai red curry paste
o 25fl.oz/750ml fresh chicken stock, or water with 2 stock cubes
o 5fl.oz/150ml coconut cream
o Juice of 1 lime
o A couple of shakes of fish sauce (not too much, about 1full tsp)
o A few stalks fresh coriander, chopped
o 2 large handfuls leftover cooked chicken (optional)
Heat a large saucepan with the olive oil and cook off the chilli, ginger, garlic, and lemongrass and curry paste, for 3 minutes – do not allow it to burn.
Add chicken stock, coconut cream and the potatoes and cook for 10-15 minutes until the potatoes are very soft. (Sweet potatoes cook a lot faster than ordinary, so don’t wander off and leave the mix for too long!).
Remove the lemongrass, it is not needed after the initial flavours have been released.
Pour the mix into your blender, and blend until very smooth. Put back in the saucepan and stir through the lime juice and fish sauce.
If using chicken to make a fuller meal, add to the mix and ensure it is completely warmed through.
Serve in your bowls and scatter over the chopped coriander just before putting on the table.