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Thai Sweet Potato, Coconut & Prawn Soup
A lemon grass and ginger winter warmer.
10 Covers
ingredients
Spinach Blached and Refreshed
200g
Sweet Potato - Roughly Diced
1kg
Coconut Milk
1.25LT
Frozen Coconut - Diced
125g
King Prawns - Poached
10
Water
3LT
Shallots - Sliced
225g
Red Chilli flakes - Dried
4g
Red Chilli - Finely Diced
20g
Corriander Leaf
8g
Sweet Potato - 1/2cm Diced and Blanched
150g
Major Thai Mari Base
125g
Stir Fry Oil
40ML
Cinnamon Stick
1
Major Vegetable Stock Powder
40g
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method
  1. Heat the oil in a pan add shallots and cook without any colour, add sweet potato and continue to sweat.
  2. Add the dried and fresh chillies then the coconut milk, water, Major Thai Mari Base, Major Vegetable Stock Base Powder, and cinammon stick.
  3. Simmer until the potato is well cooked. Remove cinnamon stick and blitz and pass the soup through a strainer and season as required.
  4. Return to a clean pan to keep hot, bowl up garnish with hot diced sweet potato spinach leaves, prawns and coriander leaves.
  5. Can be vegetarian if prawns are omited.