Ingredients
2 tblsps vegetable oil
2 red onions, finely chopped
1 stalk lemongrass, white part, only, finely chopped
3 cloves garlic, crushed
2 tblsps grated fresh ginger
1 tblsp Thai red curry paste
600g butternut pumpkin, peeled and chopped
600g sweet potato, peeled and chopped
4 cups chicken stock
4 kaffir lime leaves
400ml coconut cream
1 tblsp fish sauce
Fresh coriander and thinly sliced green spring onions, to garnish
Toasted roti bread, to serve
Method
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Heat oil in stockpot over a medium heat. Add onions and lemongrass. Cook, stirring, for about 7 minutes, or until soft, Add garlic, ginger and paste. Cook, stirring, for 3 minutes.
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Add pumpkin, sweet potato, stock and lime leaves. Gently boil, covered, for 20 minutes, or until potato and pumpkin are tender. Take off heat. Leave to cool slightly.
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Discard leaves. Blend soup until smooth. Return to same clean pot. Add cream and sauce. Stir over heat until hot.
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Garnish with coriander and spring onions. Serve with roti.
