With the Winter cold now upon us, this soup is probably my very favourite of all. I got the recipe from somewhere unknown, wrote it on a scrap envelope and keep digging it out every winter. And it's delicious! I haven't tried making it in the slow cooker yet...that is on the 'to do' list....although I can guarantee you that it is worth every minute of making it the conventional way. My greatest piece of advice though is buy fresh coriander. It just isn't the same with the packaged stuff!
Ingredients:
1/2 bunch fresh coriander
1 teaspoon crushed garlic
1 teaspoon crushed ginger
grated rind and juice of 1 small lemon
1/2 teaspoon Thai green curry paste
500 ml chicken stock
425 ml lite coconut milk
1 tablespoon soy sauce
1 tablespoon sweet chilli sauce
1 teaspoon sugar
3 cups peeled and chopped potatoes
Chopped roasted peanuts or almonds to serve
1. Chop roots and stems of coriander and reserve leaves for later. Place in a large saucepan with garlic, Ginger, lemon rind and curry paste. Cook over a low heat until mix is soft and fragrant.
2. Stir in lemon juice stock, coconut milk, sauces ans sugar. Add potato. Bring to boil. Reduce heat. Simmer for 30 minutes or until potatoes are tender.
3. Remove from heat. Puree in blender.
4. Return to heat. Serve with coriander leaves and nuts.
(BTW, for all of you WWs out there....1 serve = 6 points!)
