Ingredients

Method

• 1 T coconut oil
• 1 large onion, roughly chopped
• 1 t ground nutmeg
• 1 stalk lemongrass, halved lengthways
• 1 T ginger, grated
• 500 g Sifra potatoes, peeled and cubed
• 2 T chicken stock powder
• 2 x 400 ml cans coconut milk
• 1 t sesame oil, to garnish
• A few sprigs coriander, to garnish
• 1 red bird’s-eye chilli, thinly sliced, to garnish
• 1 T Woolworths Simply toasted coconut flakes, to garnish

Method

Ingredients

1. Heat the coconut oil in a saucepan. Add the onion and fry until slightly browned. Add the nutmeg, lemongrass, ginger and potatoes and sauté for a few minutes or until fragrant.
2. Add the stock powder and coconut milk. Reduce the heat to low and simmer gently, adding a cup of water when the soup begins to get too thick. Stir often.
3. Once the potatoes have softened, remove the soup from the heat and transfer to a blender. Blend until smooth. Garnish with a few drops of sesame oil, coriander, chilli and toasted coconut flakes.

Cook's note: The versatile Sifra potato is a melt-in-themouth winner in this soul-warming soup packed with perfumey Thai flavours.

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