Best Sweet Potato Coconut Lemongrass Soup With Coriander Sambal Recipes

Sweet Potato and Coconut Soup image

Provided by Neven Maguire

Yield Serves 4-6

Number Of Ingredients 13

450g (1lb) sweet potatoes, cut into cubes
2 tbsp sunflower oil
1 onion, finely chopped
1 leek, trimmed and finely chopped
1 lemon grass stalk, trimmed and halved
1 red chilli, halved, seeded and thinly sliced
1 tsp freshly grated root ginger
1.25 litres (2 1/4 pints) vegetable stock
4 tsp tomato purée
400g can coconut milk
sea salt and freshly ground black pepper
chilli oil , to garnish
fresh micro coriander, to garnish

Steps:

Preheat the oven to 200°C (400°F/gas mark 6).
Place the sweet potatoes in a baking tin, drizzle over 1 tablespoon of the sunflower oil and roast for 20-30 minutes, until tender. Set aside.
Heat the remaining 1 tablespoon of oil in a pan over a medium heat. Add the onion, leek, lemon grass, half the chilli and the ginger and sweat for 4 minutes, stirring occasionally. Add the roasted sweet potato with the stock and tomato purée, then bring to the boil. Reduce the heat and simmer for 10 minutes, until the liquid has slightly reduced and all the vegetables are completely tender.
Pour the coconut milk into the pan, reserving about 3 tablespoons from the top of the can as a garnish, and cook for another 5 minutes, stirring constantly. Season to taste. Remove the lemon grass and then blend with a hand blender until smooth.
To serve, ladle the soup into warmed bowls and swirl in the reserved coconut milk. Add a drizzle of the chilli oil, then sprinkle over the reserved chilli slices and micro coriander.

Sweet Potato and Lemongrass Soup image

Provided by Mirj2338

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil
1 large onion, diced
2 inches piece gingerroot, peeled and minced, I freeze my gingeroot and then grate it on a Microplane, it's the best
1 jalapeno pepper, deseeded and minced
4 garlic cloves, minced (I just smash it with the broad side of a knife)
3 lbs sweet potatoes, peeled and cut into 1/2 inch slices
6 cups water (this makes a thick soup, use 7 cups if you like it thinner)
10 stalks lemongrass, outer dry leaves removed and bulblike base crushed (again, the broad side of a knife works wonderfully here)
7 ounces coconut milk
salt & freshly ground black pepper

Steps:

In large, heavy soup pot, heat the oil medium-hot and saute the onion until translucent, about 5 minutes.
Add the ginger, jalapeno and garlic and saute 2 minutes more.
Add the sweet potato and water. It should be just enough water to cover the sweet potatoes.
Tie the lemongrass stalks together with string and put the bulb/base ends into the soup.
Bring the liquid to a boil, reduce heat and let simmer until the potatoes break apart, about 15 minutes. Remove from heat.
Discard the lemongrass stalks. P.
uree the soup -- I use an immersion blender right in the pot, or you could do this in batches in the food processor or blender.
Strain the soup through a fine sieve (I didn't even bother with this step).
Stir in the coconut milk. Season with salt and pepper.

Nutrition Facts : Calories 335.4, Fat 13, SaturatedFat 6.4, Sodium 148.1, Carbohydrate 51.9, Fiber 8, Sugar 12.8, Protein 4.9