Chilli Kumara Soup
|Chicken stock||1 1⁄2 Pint (6 Cups / 1.5 Liter)|
|Lemon grass stalk/1 1/2 teaspoons dried lemon grass, soaked in hot water until soft||3 , bruised|
|Red chilies||3 , halved|
|Fresh ginger slice/Bottled galangal / fresh ginger||10|
|Fresh coriander||6 , roots washed, leaves removed and reserved|
|Kumara||1 Large, peeled and cut into inch pieces (Orange Sweet Potato)|
|Thai fish sauce||1 Tablespoon (Nam Pla)|
|Coconut cream||6 Fluid Ounce (3/4 Cup / 185 Milliliter)|
1. Place stock, lemon grass, chillies, galangal or ginger and coriander roots in a saucepan and bring to the boil over a medium heat. Add kumara (sweet potato) and simmer, uncovered, for 15 minutes or until kumara (sweet potato) is soft.
2. Remove lemon grass, galangal or ginger and coriander roots and discard. Cool liquid slightly, then puree soup, in batches, in a food processor or blender. Return soup to a clean saucepan and stir in 1/2 cup/125 mL/4 fl oz of the coconut cream and the fish sauce. Cook, stirring, over a medium heat for 4 minutes or until heated. Stir in two-thirds of the reserved coriander leaves.
3. To serve, ladle soup into bowls, top with a little of the remaining coconut cream and scatter with remaining coriander leaves.