This isn’t so much a recipe, more a oh I fancy something spicy, hot and sour. Paired with some pickle because there is nothing better with Thai food…..anyway the resulting bowl of soup was so good I had to share. Great texture, lovely flavour and a good bang of heat.
2 tbsp red curry paste (I used mai ploy)
1 tin coconut milk
250ml chicken or veg stock
2 sweet potatoes cut into small dice
1 tbps Palm sugar
1 tbsp Fish sauce
Juice of 1/2 lime
2 tbsp fried peanuts
1 spring onion chopped
1/4 chilli julienned
2 radishes sliced thinly
I spring ontion thinly sliced
30ml each of water and white wine vinegar heated gently to dissolve 1 tbsp sugar
Take off the heat, put in the radish and spring onion and set aside until needed
For the soup
Add the curry paste to a medium pan with some oil and cook out for about 2 minutes.
Add the coconut milk and stock and mix to combine and cook on a medium heat for about 3 minutes.
Add the diced potato,season and continue cooking until the vegetable is tender.
When the soup is ready, season with fish sauce, lime juice and palm sugar.
Serve topped with chopped spring onion, chilli and some of the pickled veg