This soup is a flavourful adventure. An explosion of flavours in your mouth that will make your taste buds dance.
Creamy, intense and deeply satisfying.
I make this with either yams or sweet potatoes. Sometimes I add garlic fried prawns which suit the soup fantastically.
An old time favorite in our house especially on a cool winters day!
Sweet Potato coconut soup served with fresh Thai ginger pesto
900 g peeled and roughly chopped sweet potatoes or yams
3 small table spoons of red Thai curry paste
3 shallots finely chopped
3 cloves of garlic
6 cups of chicken or vegetable stock
1 can of coconut milk
Thai fish sauce
4 lime leaves
In a big pot, heat some olive oil and saute the sweet potatoes, the finely chopped shallots, and the garlic. Add the Thai curry and saute a few minutes while stirring. Add the stock, the coconut milk and the lime leaves. Cook gently till the sweet potatoes are very tender. Transfer the soup into the blender and blend into a creamy soup.
Season with a good dash of Thai fish sauce. If you are vegan add a good dash of Braggs or soy sauce.
While the soup is cooking make the fresh Thai ginger pesto
Thai Ginger Pesto
1 cup of raw peanuts
1 bunch of fresh cilantro
1 bunch of fresh mint
1 bunch fresh basil
Juice from 3 fresh limes
2 cloves of garlic
1 table spoon of freshly grated ginger
4 table spoons soya
1-2 tablespoons raw sugar
Heat a frying pan with a little oil and fry the peanuts till they are lightly golden, add a little sea salt. When they have cooled down, roughly chop them.
Finely chop the rinsed basil, cilantro and mint. In a bowl add the fresh lime juice, the soy sauce, and stir in the raw sugar, freshly squeezed garlic and the freshly grated ginger. Stir until the sugar has dissolved. Add the freshly chopped herbs and the chopped peanuts.
Serve the soup hot with the fresh Thai ginger pesto – be generous with the pesto, it taste so good on the soup.