Thai-spiced Parsnip and Coconut Soup

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Thai-spiced Parsnip and Coconut Soup

 

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 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.