This delicious, nutritious soup recipe is perfect for chilly days.
Both sweet potato and squash lend themselves well to some Thai flavours. Coconut milk is a handy alternative to finishing your soup with milk or cream.
Yield: Serves 6
- 600g sweet potato
- 1 onion
- 2 garlic cloves
- 1 red chilli
- 1 thumb-size piece ginger
- Rapeseed oil
- 1 stalk lemongrass
- 2 tablespoons Thai red curry paste
- 1 litre chicken stock
- 1x400g can coconut milk
- Coriander, to garnish
- Peel and roughly chop the sweet potato. Finely slice the onion, garlic, chilli and ginger.
- Heat the oil in a large saucepan and sweat the onion until soft but not coloured – about 10 minutes. Add the garlic, chilli and ginger and sauté for a further few minutes. Bash the lemongrass stalk and add.
- Add the curry paste and cook for about two to three minutes, until all the aromas are released.
- Add the sweet potato, give a good stir and pour in the stock. Cook for about 20 minutes until the sweet potato is soft.
- Purée until smooth, return to the heat and add the coconut milk followed by the coriander. Heat through and serve.
TIP: Add some cooked chicken or prawns to bulk the soup if necessary.
TIP: Any leftovers can be frozen for the next chilly day.
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