Fancy making a tasty soup that will remind you of Thailand? When I’m at home and not travelling, I try to cook up dishes from my travels or meals that remind me of places. It’s a great way to ‘experience travel’ without actually going anywhere. Perfect for times like these… This Thai soup recipe is adapted from one my aunt gave me. It’s perfect for those who like to eat something a little spicy/tangy and definitely will give you a taste of Thailand. Make it fresh, in advance and even in batches. It’s quick to defrost from frozen, heat and serve when required.
Thai soup ingredients:
1 tsp Olive Oil
2 Garlic Cloves
1 (small) Red Chilli (chopped)
25g bunch of corriander (stalks)
2 tbsp Thai Red curry paste
1 stalk lemongrass (bashed)
2cm Ginger (grated)
500g Sweet Potato (peeled and cubed)
750 ml stock (chicken or vegetable)
1 small can Coconut Cream
1 lime
Fish sauce – optional
Cooking instructions:
- Warm the oil in a saucepan;
- Add the garlic, chilli, corriander, curry paste, lemongrass and ginger and sweat on a low heat until the aromas get going;
- Add sweet potatoes and sweat for 5 minutes before adding the stock and coconut cream;
- Place the lid back on the pan and simmer until the sweet potatoes are cooked;
- Remove from heat and extract the lemon grass (and discard);
- Transfer to a blender and liquidise (be careful of the steam);
- Return to the pan and add half a tsp of sugar, juice of a lime and 1/2 tsp fish sauce (optional).
Sprinkle with chopped coriander leaves to serve.
Top tip: Make sure you remove the lemon grass before blending, I found out the hard way the first time I tried to make this!
If you give it a try let me know what you think.
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