THAI RED CURRY SWEET POTATO SOUP

PREP + COOK TIME 35 MINUTES (+ STANDING) SERVES 4

1 tablespoon vegetable oil

1 large brown onion (200g), chopped 2 tablespoons red curry paste 1 tablespoon grated fresh ginger 2 teaspoons finely chopped trimmed

coriander roots

1kg orange sweet potato, peeled,

cut into chunks

1 litre (4 cups) vegetable stock

1 cup (250ml) water

1 tablespoon fish sauce

1 tablespoon lime juice

2 teaspoons brown sugar

¾ cup (200g) coconut yoghurt

½ cup baby shiso leaves

(see tip on page 33)

1 tablespoon fried shallots lime cheeks, to serve

1 Heat oil in a large saucepan over medium-high heat; cook onion, stirring, for 5 minutes or until soft. Add the curry paste, ginger and coriander roots; cook, stirring, for 1 minute or until fragrant.

2 Add sweet potato, stock and the water; bring to the boil. Reduce heat to low; simmer, covered, for 15 minutes or until sweet potato is tender. Remove from heat; stand for 5 minutes. Blend soup until smooth using a stick blender.

3 Add fish sauce, juice, sugar and yoghurt; stir over medium heat until hot. Season to taste.

4 Ladle soup into bowls; top with shiso leaves and fried shallots.

Serve soup with lime cheeks.