- Olive oil
- 6 garlic cloves, finely grated
- 1 red chilli, deseeded and chopped
- Thumb-sized piece of ginger, peeled and finely chopped
- 1-2 stalks lemongrass, bashed
- 1 star anise
- 1 cinnamon stick
- 60g Thai green curry paste
- 1 small bunch coriander, plus a little extra for garnish
- Freshly ground salt and pepper
- 1.5l vegetable stock
- 1x500ml tin coconut milk
- 1kg sweet potatoes, peeled and chopped
- 2 limes
- Fish sauce, to taste
- Feta, to serve, optional
- Toasted pumpkin seeds, to serve optional
- Place a large pot on the stove over a medium heat. Heat a little oil, then add the garlic, chilli, ginger, lemongrass, star anise, cinnamon stick, curry paste and coriander.
- Cook for about five minutes, stirring occasionally so that the aromas can be released.
- Add a little salt and pepper, then add the stock, coconut milk and sweet potatoes. Bring to the boil, then simmer for about 20 minutes or until the sweet potatoes are soft.
- Remove the star anise, cinnamon stick and lemongrass from the pot, then blend the soup until smooth. Squeeze in the lime juice - you may not need to use both limes - and add a little sugar, seasoning and fish sauce to taste.
- At this stage, you can divide the soup between containers and chill or enjoy while hot - divide between bowls, then crumble over a little feta and sprinkle with toasted pumpkin seeds if using.
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- Depending on your spice preferences, you can add more or less chilli - I usually use two.
- If you have any leftover roasted chicken from dinner the day before, use the carcass to make a delicious stock to use in this soup, then add the cooked chicken to the soup just before serving.
- You can use butternut squash in place of sweet potato if you prefer.