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home > recipes > soups > coriander and potato soup
Let me thank you and the receipe club/team for all the marvellous recipes which I have had such fun experimenting with and wish all of you a Happy 1996. Herewith my New Year contribution : CORIANDER AND POTATO SOUP (it should be called delicious coriander and potato soup) 1 tablespoon oil 1 onion, sliced 1 teaspoon minced fresh ginger 2 tablespoons red curry paste (Thai) 2 tablespoons minced coriander 250 g potatoes, peeled and chopped 2 cups chicken stock 400 ml coconut cream* 1 tablespoon thai fish sauce** 1 teaspoon brown sugar 1. Heat oil, cook onion, ginger, curry paste and coriander for 2 minutes. 2. Add potatoes and stock. Simmer, covered for 10-15 minutes or until potatoes are tender 3. Add coconut cream, fish sauce and sugar and return to boil. 4. Puree until smooth, reheat and serve garnished with extra coriander (if you wish as this herb is rather potent) * to make your own coconut cream : bring 200 ml milk and 200 ml cream to the boil. Pour over 160g desiccated coconut. Leave for 10 minutes and strain through a sieve lined with cheesecloth, pressing well to extract flavour. Refridgerate for 1 hour before using. ** to make your own fish sauce : Blend 2 anchovy fillets, 1 teaspoon minced garlic, 15 ml soy sauce and 30ml water. Serve with hot bread and enjoy. PS : I have also added sliced chicken breast to this recipe, less stock and turned it into a curry! Sally Paterson Functions Officer - University of Natal, Durban, South Africa

Coriander and Potato Soup


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keyword: coriander
keyword: potato
recipes for soups
recipes by PATERSON
Email Address:
(posted February 2, 1999)

Let me thank you and the receipe club/team for all the marvellous
recipes which I have had such fun experimenting with and wish all of
you a Happy 1996.

Herewith my New Year contribution :

CORIANDER AND POTATO SOUP (it should be called delicious coriander
and
potato soup)

1 tablespoon oil
1
onion, sliced
1 teaspoon minced fresh ginger
2 tablespoons red
curry paste (Thai)
2 tablespoons minced
coriander
250
g potatoes, peeled and chopped
2 cups
chicken stock
400 ml
coconut cream*
1 tablespoon thai
fish sauce**
1 teaspoon
brown sugar

1. Heat oil, cook
onion, ginger,
curry paste and coriander for 2
minutes.
2. Add potatoes and
stock. Simmer, covered for 10-15 minutes or until
potatoes are tender
3. Add
coconut cream, fish sauce and sugar and return to boil.
4. Puree until
smooth, reheat and serve garnished with extra
coriander (if you wish as this herb is rather potent)

* to make your own
coconut cream : bring 200 ml milk and 200 ml cream
to the
boil. Pour over 160g desiccated coconut. Leave for 10 minutes
and
strain through a sieve lined with cheesecloth, pressing well to
extract flavour. Refridgerate for 1 hour before using.

** to make your own
fish sauce : Blend 2 anchovy fillets, 1 teaspoon
minced
garlic, 15 ml soy
sauce and 30ml water.

Serve with
hot bread and enjoy.

PS : I have also added sliced
chicken breast to this recipe, less
stock and turned it into a
curry!

Sally Paterson
Functions Officer - University of Natal, Durban,
South
Africa



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