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RECIPES
THAI SWEET POTATO SOUP WITH
CILANTRO PESTO
Serves 6
For this recipe you will need the half of the
red curry paste
INGREDIENTS
14oz (400ml) can coconut milk
½ portion Red Curry Paste recipe or 2–3
tablespoons store bought
3.25lb (1.5kg) sweet potato, peeled and cut into
2" (5cm) pieces
6 ½ cups (1 ½ liters) chicken stock
Fish sauce, to taste
Lime wedges, to serve
Cilantro Pesto
1 cup Cilantro leaves (approximately 2 bunches)
¼ cup (40g) blanched almonds
1 small red shallot
2 teaspoons lime juice
2 tablespoon olive or vegetable oil
Salt, to taste
METHOD
1. Without shaking can of coconut milk;
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.
2. Add sweet potato and stock to the pan
and bring to a boil. Reduce heat and
simmer for about 20 minutes or until the
sweet potato is tender.
3. Meanwhile, assemble the food
processing bowl using the S Blade™.
Combine the cilantro pesto ingredients
into the processing bowl; place lid
on bowl.
4. Attach the motor body; select speed
13–15 and process until all the
ingredients are combined. Season
to taste.
5. Once the sweet potato is soft, add
remaining coconut milk to the saucepan.
Using the blending leg, blend until soup
is smooth. Adjust the salt levels of the
soup with fish sauce to taste.
6. To serve ladle soup into bowls and
spoon cilantro pesto into the soup. Stir
through and squeeze fresh lime
to taste.