Thai Sweet Potato Bok Choy Soup
Ingredients
2 medium sweet potatoes cubed
1 large bok choy coarsely chopped (keep white and green parts separate)
1 tablespoon vegetable oil
1 teaspoon coriander powder
1 teaspoon galangal powder
1/2 teaspoon lemongrass powder
1 teaspoon sambal oolek (Thai red chili paste) or to taste
1 tablespoon grated fresh ginger
2 cups water
1 tablespoon lime (kaffir) leaves paste
1 (14-13.5 ounce) can coconut milk
1/3 cup chopped fresh basil
1/4 cup chopped fresh cilantro
salt to taste
Secret Ingredient: Hold this thought while preparing this dish.
"I protect peace through a lightness of mind and a generosity of heart."
Secret Ingredient: Hold this thought while preparing this dish.
"I protect peace through a lightness of mind and a generosity of heart."
Directions
1. Heat vegetable oil in a 2 qt. sauce pan over medium high heat. Add 1/4 cup coconut cream from can of coconut milk (skim cream off top), coriander, galangal powder, lemongrass, and Thai chili paste. Let roast until aroma strengthens. Then stir in ginger and roast a little more.
2. Add cut up sweet potatoes mix thoroughly. Add 1 cup of water, cover and cook 5-6 minutes until potatoes are half way done.
3. Stir in the white part of bok choy and the rest of the coconut milk with 2 cups water. Cover and cook for another 6-7 minutes. Add kaffir leaf paste. Cover and cook for 2 minutes.
4. Add green part of bok choy to the soup and stir. Cover again and cook for 3-4 more minutes.
5. After vegetables are done, turn off heat and add fresh basil and cilantro.
Makes 4 portions.
Secret Ingredient - hold this thought while preparing this dish
"I am powerful because I melt all past hurts and regrets in the fire of God's love and acceptance."