About this recipe:I usually make this Thai-inspired soup in the slow cooker but you can make it on the stove as well. It's a delicious alternative to the 'normal' winter warmer veg soup with a twist. You can serve it to a family with thick consistency as a meal along with naan bread or crusty loaf (my kids ages 2-11 love it!) or serve it to grown up friends along with a glass of wine! I think it's a very versatile and delicious dish.
4 large sweet potatoes, peeled and chopped into 3cm chunks
3 red peppers, deseeded and quarterd
2 large onions, peeled and quartered
3 or 4 carrots, peeled and chopped into 3cm chunks
3 garlic cloves, peeled and roughly chopped
1 (400g) tin plum tomatoes
1 (5cm) piece fresh ginger, peeled and grated
1 thin green chilli, finely chopped OR 1 teaspoon dried chilli flakes
1 (400g) tin coconut milk
2 tablespoons freshly chopped coriander
1 teaspoon cumin
salt and pepper
2 or 3 sticks lemongrass, split down the middle
1/2 fresh lemon, juiced
cooked prawns or leftover cooked chicken or beef (your optional choice)
1 fresh lime, juiced
tray pre-cooked Thai basamati rice OR any rice
fresh coriander to garnish
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Method Prep:15min › Cook:7hr › Ready in:7hr15min
Add the sweet potatoes, red peppers, onion, carrots, garlic and tomatoes to the slow cooker; mix well.
Stir in grated ginger and chopped chilli. This is optional and depends on how spicy you like your dish to be - I tend to use only a sprinkle of dried flakes. If making it for the kids, you may want to leave the chilli out altogether!
Pour in the coconut milk. Stir in the fresh coriander and cumin. Season with salt and pepper, lemongrass and lemon juice.
Cover and cook on low for 6 to 7 hours.
Once the soup is cooked, discard the lemongrass and blend to whatever consistency you desire.
If you want to add cooked prawns or leftover roast chicken or beef - add and warm through. Squeeze in lime juice to taste, and season with salt and pepper.
I like to add a tray of pre-cooked basamati rice but this is optional. If you'd like to try this - warm the rice in microwave and stir into the soup. Garnish with coriander leaves and serve with warm naan bread.
You can use noodles instead of the rice.
The soup tastes just as good without the chilli or the lemongrass if your kids don't like these flavours. You could always add the chilli later on once the children have had their portion.
This dish can be frozen but do so before adding the cooked prawns or leftover roast meat.
I followed this recipe to every detail,but sorry to say I found it so sweet it was indistinguishable between a savoury or a dessert and I am sorry to say it went in the bin, if I had a choice I would not award it any stars however if someone does attempt this recipe I would suggest cutting down drastically on sweet potatoes. - 22 Jan 2015