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Sweet Potato And Coconut Soup With Thai Pesto

Country.Chef's picture
Ingredients
  Olive oil 1 Tablespoon
  Sweet potato 1 1⁄8 Pound, peeled (500 Gram)
  Red onion 1 , chopped
  Thai red curry paste 1 Tablespoon
  Vegetable stock 18 Fluid Ounce (500 Milliliter)
  Canned coconut milk 400 Milliliter (1 Tin)
For the pesto
  Unsalted peanuts 4 Ounce, toasted (100 Gram)
  Garlic 2 Clove (10 gm), chopped
  Finely grated fresh ginger 2 Teaspoon
  Green chilies 2 Large, deseeded and chopped
  Fresh coriander 3⁄4 Bunch (75 gm) (Or 1 Small Bunch)
  Fresh mint leaves 2⁄3 Cup (10.67 tbs) (Or 1 Large Handful)
  Fresh basil leaves 2⁄3 Cup (10.67 tbs) (Or 1 Large Handful)
  Light soy sauce 2 Tablespoon
  Freshly squeezed lime juice 2 Tablespoon
  Soft light brown sugar 1 Tablespoon
Directions

GETTING READY
1) Prepare the pesto.
2) In a blender, place all the ingredients for pesto and blend.
3) Keep scrapping the paste from the sides of the bowl.
4) Process until all ingredients are chopped finely resulting in a chunky paste.

MAKING
5) In a heavy bottomed saucepan, heat oil on medium heat. 6) Add sweet potato and onion and cook for 15 minutes, partially covered. 7) Keep stirriing the mixture until turns soft and golden brown. 8) Turn the heat to high. Add curry paste and toss well with seet potato to prepare a fragrant paste.
9) Add to the pan, coconut milk and stock. 10) Bring the liquid to a boil.
11) In a food processor, blend the liquid until smooth.
12) In a clean saucepan, take out the soup.

FINALIZING
13) Reheat the soup.
14) Pour the soup into warmed soup bowls.

SERVING
15) Serve the hot soup with a generous topping of Thai pesto.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Thai
Course: 
Appetizer
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Onion
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

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