Recipe Detail

KUMARA SOUP WITH LEMONGRASS AND COCONUT MILK

 KUMARA SOUP WITH LEMONGRASS AND COCONUT MILK

Prep 35 mins | Cook 40 mins | Serves 4-6

This soup thickens on standing, add extra stock if required.

1 stem lemongrass, trimmed and chopped (use white part only)

1 brown onion, peeled and roughly chopped

2 garlic cloves, peeled and halved

3 cm piece fresh ginger, peeled and chopped

2 small bird’s eye red chillies, halved lengthways and deseeded

2 tbs peanut oil

1 kg kumara (orange sweet potato), peeled and roughly chopped

4 cups chicken or vegetable stock

140 mls coconut milk

1⁄2 cup coriander leaves, finely chopped

1 tbs lime juice

Sliced red chillies and coriander leaves, to serve

STEP 1: Place lemongrass, onion, garlic, ginger and chillies in the bowl of a small food processor and process until finely chopped.

STEP 2: Heat oil in a large saucepan over medium-high heat. Add lemongrass mixture and cook, stirring, for 2 minutes until fragrant. Add kumara and cook, stirring occasionally, for 5 minutes. Stir in stock, cover and bring to the boil. Reduce heat to medium-low, partially cover and simmer, stirring occasionally, for 25-30 minutes or until kumara is tender.

STEP 3: Using an electric hand blender, blend soup until smooth. Stir in coconut milk, coriander and lime juice. Season with salt and pepper to taste. Heat soup until hot. Ladle into bowls, top with sliced chilli and coriander leaves and serve.