- Salt and pepper
- 50 g yellow curry paste
- 1 T olive oil
- 500 g diced butternut
- 1 T tamarind paste
- 1 x 400 ml can coconut milk
- 2 cups good-quality stock
- Fresh coconut pieces, to garnish
- 1/3 cup chopped coriander
Fry the yellow curry paste in the olive oil over a medium to low heat until fragrant.
Add the diced butternut, then turn up the heat and add the tamarind paste, coconut milk and stock (use chicken or vegetable, according to your preference). Simmer for 15 to 20 minutes, or until thickened.
Remove from the heat and, using a hand blender, purée the soup until smooth but still thick.
Run the blade of a vegetable peeler along the coconut pieces to create slivers. Toast the coconut slivers in a dry pan until golden brown.
Reheat the soup in a clean saucepan. Ladle into bowls and top with toasted coconut shavings and fresh coriander. Season to taste.
Cook’s note: This soup is also delicious served chilled.