Food Blog: Thai Soup

I adore food blogs.

Now that that's out of the way, I will share the Thai soup I just finished making. Well, figuratively share. What you'll actually be getting is the recipe and a photo. Although when I say "recipe" I don't mean the recipe I found on Figs with Bri, but the modified version of her recipe that I threw together. It's how we cook at my house.

So, without further ado: Thai Soup, au moi.

2 medium-sized leeks, chopped (approx 2 cups)
3 carrots, peeled & shredded (approx 4 cups)
1 large yam, peeled & cubed (approx 2 cups)
1 stalk of celery, chopped (approx 1/2 cup)
3 cups water
1 can of coconut milk, 400ml
salt & pepper to taste
minced or ground ginger to taste
lemon or lime juice to taste
minced or powdered garlic to taste
butter or margarine (approx 1tbsp)
sesame oil (approx 2tsp)

In a frying pan, combine leeks, carrots, butter/margarine, and sesame oil. Fry for about ten minutes.

In a large pot, combine water, yams, celery, salt & pepper, ginger, and garlic. I used a few dashed of both salt & pepper, probably a couple teaspoons of ground ginger, and two cloves of garlic.

When the water reaches a boil, add leeks, carrots, coconut milk, and lemon/lime juice. I used about two tablespoons of lemon juice in mine.

Once the yams are soft, you have the option of leaving the soup as is, or thickening the broth a little by pureeing a portion. Bri recommended using a stick blender, but I'm a university student and don't have one of those. I found that my Magic Bullet did the trick. Personally, I'd warn against pureeing the entire pot, as the chunks of yam and spirals of leek are absolutely delicious whenever you come across one.

Including prep, the whole process took me about 45 minutes: you need to be patient with the yams. Totally worth it, though. It could probably serve 5 or 6 as an appetizer, but I'll likely get 3 servings out of it myself. Again, male university student.

Here's the photo Bri supplied, and a link to her original recipe.


photo by Figs with Bri