Thai One On

Here's another recipe from the Looneyspoons cookbook that I tried out last week from the "Ladle Gaga" section.  I know I know, the puns are kinda corny but that's part of the charm of this book!

The great thing about this Thai-inspired soup is that it has tonnes of flavour and is simple to make.  A wonderful savoury soup with some sweetness and spice - mmmm :)

Here is the list of ingredients that went into this delicious soup:

1 tbsp            butter or olive oil
1 cup             each chopped onions and chopped red bell pepper
3/4 cup          chopped celery
2 tsp              minced garlic
4 cups            peeled, cubed sweet potatoes
1 tbsp            grated gingerroot
3/4 tsp          each ground cumin, ground coriander and curry powder

1/4 tsp          ground cinnamon

2 cups           reduced-sodium chicken or vegetable broth

1 can (14 oz / 398 mL) light coconut milk

1/2 tsp          salt

1/4 tsp          freshly ground black pepper

3 tbsp           each minced fresh cilantro and minced fresh basil leaves

2 tbsp           light peanut butter

1 tbsp           brown sugar

1 tbsp           freshly squeezed lime juice

1 lb (454 g)   cooked medium shrimp, tails removed (thaw first if using frozen)

sweet potatoes, gingerroot, cumin, curry powder, and cinnamon

I'm a big fan of sweet potatoes - great for pureed soups and pureed solids for babies. I'd opt for sweet potato fries over regular fries any day.

peanut butter, brown sugar, lime juice

Unsweetened peanut butter works just as well as regular peanut butter.  I could definitely taste the nuttiness in the soup - definitely a common part of Thai cuisine.

And shrimp...what more can I say?  Shrimp is like the Chicken McNugget of the sea.  I know many people who "hate seafood" but will still eat shrimp.  Of course, I also know a few who insist that they won't eat shrimp either but that's crazy talk.  

Anyway, enough about the ingredients, here are the steps for you eager readers who are already squeezing limes and yanking basil from your gardens.  Guess what, there are only three of them!

1.  Heat butter in a large pot over medium heat. Add onions, red pepper, celery and garlic.  Cook and stir until vegetables begin to soften, about 4 minutes.

2.  Stir in sweet potatoes, gingerroot, cumin, coriander, curry powder and cinnamon.  Cook and stir for 30 more seconds.  Add broth, coconut milk, salt and pepper.  Bring soup to a boil.  Reduce heat to low, cover and simmer for 10 minutes, just until sweet potatoes are tender.

3.  Carefully transfer half the soup to a blender and puree until smooth.  Return pureed soup to pot and remaining soup.  Stir in cilangro, basil, peanut butter, brown sugar and lime juice.  Mix well.  Add shrimp and heat for about 2 more minutes, just until shrimp is hot.