Thanks to Kathleen Wykes for help and inspiration as we jointly stumbled upon this lovely tasting soup one day. Sometimes experimenting and using left-overs has its advantages.

Serves 6

Ingredients for the initial sauce:

1 Tbsp coconut oil

2-3 organic free range chicken breasts, chopped (optional if you want chicken)

1 red onion, chopped

4 Tbsp Mae Ploy Thai yellow curry paste

Ingredients to add for the soup:

1.5L water (filtered if possible) depending on how you like your soup

2 x 400mL tins of good quality coconut milk (I use TCC Premium Coconut Milk)

3 Tbsp fish sauce

1 large clove garlic, minced or finely chopped

2 tsp ground ginger

2 tsp ground cinnamon

2 Tbsp coriander root (remove the hairy strands from the main root), finely chopped

1/4 cup of fresh basil leaves, chopped

fresh lemongrass stalk (about 5cm or 2 inches), finely chopped

1 medium chili, chopped

4 kafir lime leaves (or juice from 1 lime)

1 tin chick peas (only use if not using chicken)

2-4 cups butternut pumpkin with skin on, cubed (or mix with sweet potato if you prefer)

1/2 head of cauliflower, coarsely chopped or processed

5 brussels sprouts, finely chopped or processed

2 baby bok choy, chopped

1 zucchini, halved longways and chopped OR use broccoli florets

2 cups kale, stems removed and chopped or use baby spinach

Method:

For the sauce: In a large wok or deep sauce-pan, heat the 1 Tbsp coconut oil and add the chopped red onion and cook for 1 minute. Now add half the curry paste, half a tin of your coconut milk and the chicken (if using) and cook on medium heat until tender. Enjoy the aroma!

While this is simmering, place the cauliflower florets and the brussels sprouts in a food processor or just chop them and add them to the soup whole.

For the soup: Now add all the remaining coconut milk (that you didn’t use earlier), the garlic, 2 tsp ginger, 2 tsp cinnamon, fresh lemon grass, fresh basil, chopped coriander root, 1 chili, kafir lime leaves (or juice from 1 lime), 3 Tbsp fish sauce and mix well.

Now add the 1.5L of water¬† and the sweet potato and pumpkin with the cauliflower, Brussels sprouts and chick peas (if using). Bring to the boil and then cover and simmer for 40 minutes or so – you can’t really overcook this soup.

You may need to split your mixture into two saucepans at this stage if you don’t have a big pot.

After about 10-15 minutes add the zucchini or broccoli, bok choy, kale or baby spinach (whatever greens you like to use) and simmer until tender.

Enjoy.

 

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