Vegetable Recipes: Sweet Potato Coconut Soup Recipe

A great winter-warmer soup with ahint of spiciness. Delicious with a glass of Sauvignon Blanc...

Serves 6.

Ingredients:

• 2 cups white sweet potato, peeled and cut into 15mm cubes
• 1 small tin baby corn, drained and rinsed
• 2 cups butternut pumpkin, peeled and cut into 15mm cubes
• 1/3 cup jasmine rice, washed
• ½ cup bamboo shoots, drained and rinsed
• 5 cups water
• 2 cups (500ml) thick coconut milk
• 1 tablespoon Red Curry Paste
• 3 kaffir lime leaves, finely sliced
• 1 stem of lemon grass (use soft white inner portion, lower 10cm)
• 1 cup fresh basil leaves (use thai basil if available)
  

Method:

1. Put all of the ingredients except for the basil into a large saucepan and bring to the boil.
2. Lower the heat to a simmer and cook for 20-25 minutes, or until the vegetables are tender.
3. Tear the basil into small pieces and sprinkle into the soup.
4. Stir and serve immediately.
5. Make this into a hearty main meal by adding diced chicken or pork in Step 1, or prawns after 15-20 minutes cooking time.

This Recipe Goes Well With - Margaret River 2007 Sauvignon Blanc

A luscious Sauvignon Blanc with floral and tropical fruit aromas, an excellent balance of ripe fruit flavours and a crisp off-dry finish.

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