Potato soup with Thai flavours
This soup is fantastic to serve in shot glasses as pre-dinner nibbles. Depending on the size of the shot glass allow between 60-100 ml per glass.
4 mashing or baking potatoes, peeled and chopped
2 cups water
1 tsp chicken stock powder
2 Tbsp Thai fish sauce (Nam Pla)
peeled rind of ½ lemon or lime, not grated
2 tsp minced coriander and/or finely chopped fresh coriander
1 cup lite coconut cream
¼ cup lime or lemon juice
freshly ground black pepper, to taste
sprigs coriander, for garnish
Simmer potatoes, water, stock powder, fish sauce and lime rind together for 20 minutes or until potatoes are very tender.
Take off heat.
Remove lime rind.
Add coriander, coconut cream and lime juice and purée until smooth.
Season to taste with freshly ground black pepper.
Garnish with coriander sprigs and serve.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||4.2g|