It's been a while since I posted a slow cooker recipe. So, in keeping with my recent trip to Thailand, here is a very yummy Thai Inspired Potato Soup that I had cut from a magazine years ago and have now adapted for the slow cooker. I hope you enjoy!
1/2 bunch fresh coriander
1 clove garlic, crushed
1 teaspoon crushed ginger
grated rind and juice of 1/2 lemon
1/2 teaspoon Thai curry paste (I used a green curry paste)
2 cups chicken stock (or vegetable stock for vegetarians)
425 ml can coconut milk (I used lite)
1 tbsp soy sauce
1 tbsp sweet chilli sauce
1 tsp sugar
3 cups peeled and chopped potatoes
chopped and roasted peanuts to serve
1. Chop stems of coriander and place in slow cooker with garlic, ginger, lemon rind, curry paste and potatoes. Add lemon juice and rind, stock, sauces and sugar to slow cooker pot.
Cook on low for 6-8 hours.
2. About 15-20 minutes prior to serving, use a blender to blend all cooked ingredients from slow cooker.
Return to slow cooker pot and add tinned coconut milk. Stir. Let warm in slow cooker for a few minutes.
3. Serve in bowls with fresh coriander leaves and crushed nuts for garnish.
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