But, the good news is, I've been cooking quite a bit! I've got a few recipes and other information I'm hoping to catch up on, so here we go...
Believe it or not I do make more things than soup, but given the season, I thought I'd tiptoe back into the water with a wonderful little concoction that was inspired by a package of store-bought Pacific brand Thai Sweet Potato Soup.
I first tried a carton of this that I found at my local grocers. The velvety tanginess of the interplay between sweet potatoes and lemongrass intoxicated me, and I knew that I would have to try to make it. After looking around, I found a recipe that sounded pretty close, so I used that as a jumping off point, and added my own spin to it.
Thai Sweet Potato Soup
Ingredients
- 6 cups Vegetable Stock (eliminate the mushrooms and broccoli stems, and add in 2 stalks lemongrass, peeled, trimmed and cut into 3" long pieces and 1 T cardomom pods)
- 2 pounds sweet potatoes, roasted, peeled and diced (divide in half)
- 2 T fresh ginger, minced
- 1 med onion, diced
- 6 cloves garlic, minced
- 4 stalks lemongrass, trimmed and cut into 3-4 inch lengths, divided
- 1 can Coconut milk
- Chili Paste
- Curry Paste (I used powder)
- Brown Sugar
- olive or vegetable oil
- Lime (optional)
- Cilantro or Thai Basil (optional)
Roasted Sweet Potatoes
Preheat oven to 400 and roast 2 # sweet potatoes for 40 min (or until easily pierced with fork). Peel and finely cube them. Set 1/2 of the cubed sweet potatoes aside.
Soup
- In stockpot, sauté onions, garlic and ginger in olive or vegetable oil until translucent
- Add lemongrass, stock and half of the sweet potatoes and bring to boil, then reduce to simmer for 10-15 minutes
- Remove lemongrass stalks and set aside (we’ll add them in again)
- Using immersion blender or food processor, puree the soup mixture until smooth
- Add coconut milk, 2-3 teaspoons of curry paste/powder, 1-2 teaspoons of chili paste and 1-2teaspoons brown sugar. Blend together, taste and adjust seasonings (Warning: Curry paste/powder and chili paste tend to start off relatively mild, then increase in flavor/spiciness over time. My first attempt I forgot this, and got a soup that was nearly too spicy to eat after the flavors had a chance to develop).
- Add in remaining sweet potatoes and re-add lemongrass
- Bring to boil, then reduce and let simmer for 30 minutes
- Remove lemongrass stalks and discard. Serve soup garnished with fresh lime and cilantro or Thai basil
Enjoy this with some nice crusty bread or an Asian-inspired salad.