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Thai Spiced Potato, Pumpkin and Coriander Soup

SERVES: 6

INGREDIENTS

  • 1 tbsp vegetable oil
  • 2 tbsp red curry paste
  • 1 large brown onion, peeled and diced
  • 1 clove garlic, crushed
  • 750g pumpkin, peeled, deseeded and diced
  • 750g Spud Lite potatoes, peeled and diced
  • 1 litre vegetable stock
  • 400g tin lite coconut milk
  • 4 kaffir lime leaves, bruised
  • juice and zest of a lime
  • 1 tbsp fish sauce
  • 1/3 cup chopped coriander

METHOD

Step 1 – Begin Soup

Heat oil in a large saucepan over a low heat. Add curry paste and cook for 2 minutes or until aromatic. Add onion, stirring to combine. Cover and cook for 10 minutes or until soft.

Step 2 – Add Ingredients

Add pumpkin, potato and stock, coconut milk and kaffir lime leaves, bring to the boil, then reduce heat to a simmer. Cover and cook for 30 minutes. Remove from heat and remove kaffir lime leaves.

Step 3 – Blend Soup

Add lime juice, fish sauce and ¾ of the coriander. Using a stick blender, puree mixture until smooth. Check seasoning and adjust accordingly using fish sauce, lime juice and sugar (if required).

Step 4 – Serve Soup

Your soup is now ready to eat, enjoy!

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Johns Rd,
Virginia SA 5120
(08) 8380 9096

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