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Parsnip soup with Thai flavours
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2 tbsp groundnut oil
3 echalion shallots, halved and finely sliced
75g Thai red curry paste
20g fresh root ginger, cut into matchsticks
4 lime leaves, 2 bruised
750g parsnips, trimmed, peeled, and roughly chopped
400ml can reduced fat coconut milk
2 tbsp fish sauce
1 litre fresh vegetable or chicken stock
1 lime, juice
2½ tbsp unsweetened desiccated coconut
1 red chilli, thinly sliced
1. Heat 1 tbsp oil in a large saucepan over a medium heat. Add 2 shallots with a pinch of salt and cook gently, stirring often, for 8 minutes, until soft but not coloured. Add the curry paste, ½ the ginger and the 2 bruised lime leaves. Cook for 3 minutes, then add the parsnips, coconut milk, fish sauce and stock. Bring to the boil, then reduce the heat and simmer for 30-35 minutes, until the vegetables are very tender.
2. Remove and discard the lime leaves. Add the lime juice, blend until smooth and season if needed. Return the soup to the pan and keep warm. In a frying pan, gently soften the remaining shallot and ginger in the remaining 1 tbsp oil for about 5 minutes, until beginning to turn golden. Discard the stalks from the remaining lime leaves; shred very finely. Add to the pan with the coconut and chilli; cook for a further 2 minutes, until the coconut is golden. Divide the soup between warm bowls and serve topped with the coconut mixture.
Typical values per serving:
This recipe was first published in Mon Nov 23 16:17:10 GMT 2020.