Guest guest Posted April 13, 2008 Report Share Posted April 13, 2008 Thai-spiced Parsnip and Coconut Soup A lot of people like to serve a soup as part of the Christmas meal, so we have concocted this variation on the classic curried parsnip soup, using the basic ingredients of a Thai curry. It's deliciously enervating, subtle, and a perfect starter. 2 tablespoons groundnut oil 2 onions, chopped 3 cloves garlic, chopped 50g ginger, peeled and chopped 1 stick preserved lemongrass, chopped (fresh lemongrass is better if you can get it) 1 red chilli, seeded and chopped 500g parsnips, peeled and chopped 400ml can coconut milk 350ml water or vegetable stock 1 teaspoon salt Natural yogurt (soy) Coriander leaves Warm the oil in the pan and soften the onion, garlic, ginger, lemongrass and chilli over a moderate heat, uncovered, for about 10 minutes. Add the chopped parsnips and sweat for about another six minutes, stirring now and then, covered. Add the coconut milk and water or stock. Simmer for 45 minutes to an hour, or until the parsnip is soft. Season after about 15 minutes. Use a buzz gun, or puree in the food processor - then, for a very smooth finish, pass through a sieve. Thin out, if necessary, with a little stock, water or milk. Serve garnished with the yogurt and coriander. Quote Link to comment Share on other sites More sharing options...
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