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RECIPES
THAI SWEET POTATO SOUP WITH
CORIANDER PESTO
Serves 6
INGREDIENTS
400ml can coconut milk
1.5kg sweet potato, peeled and cut into 5cm
pieces
1 ½ litres chicken stock
Fish sauce, to taste
Lime wedges, to serve
RED CURRY PASTE
1 teaspoon shrimp paste (belcan), optional
10 dried long red chillies, seeds removed
2 cm piece galangal, peeled, thinly sliced
1 lemongrass, white part only, roughly sliced
6-7 coriander roots, scraped
6 kaffir lime leaves, stems removed and sliced
thinly
2 red shallots, halved
6 cloves garlic
1 teaspoon salt
1-2 tablespoons vegetable oil
CORIANDER PESTO
INGREDIENTS
1 cup coriander leaves (approximately 2
bunches)
¼ cup blanched almonds
1 small red shallot
2 teaspoons lime juice
2 tablespoon olive or vegetable oil
Salt, to taste
METHOD
1. To make the curry paste: Wrap shrimp
paste in a piece of aluminium foil.
Cook under a hot grill and cook for
1-2 minutes each side. Place chillies
in a heatproof bowl and cover with
boiling water; soak for approximately
15 minutes or until softened. Assemble
food processor with the mini processing
bowl inserted. Combine shrimp paste,
chillies and remaining red curry paste
ingredients into the mini bowl and
process until finely chopped.
2. Open can of coconut milk without
shaking; spoon the firm coconut into a
large saucepan and cook, stirring over
a medium high heat until the coconut
milk separates. Add the curry paste to
the pan and cook, stirring, until the paste
becomes fragrant.
TIP
If you can’t buy coconut milk that
has a firm top omit this step and use
1 tablespoon oil and add all coconut
milk in step 5.
3. Add sweet potato and stock to the pan
and bring to the boil. Reduce heat and
simmer for about 20 minutes or until the
sweet potato is soft.
4. Meanwhile, combine the coriander pesto
ingredients into the mini processing
bowl and process until combined.
Season to taste.
5. Once the sweet potato is soft, add
remaining coconut milk to the saucepan
and allow soup to cool.
6. Insert Quad blade into the processor
bowl; carefully spoon soup into bowl.
Place lid on processor. Process soup
until smooth; scrap down sides if
necessary. Return pureed soup to
saucepan to reheat; adjust the salt levels
of the soup with fish sauce to taste.
7. To serve ladle soup into bowls and
spoon coriander pesto into the soup. Stir
through and squeeze fresh lime to taste.