Thai Green Leek and Potato Soup

May 22, 2016

Serves 3

Per serving:

237 calories

9g fat

33g carbs

6g protein



Thai Green Leek and Potato Soup

1 tsp coconut oil

1/2 a large white onion, chopped

2 small carrots, peeled and chopped

3 leeks, finely chopped

2 garlic cloves, finely chopped

10g fresh ginger, finely chopped

2 tbsps Thai green curry paste

5-10 curry leaves (optional)

150ml coconut milk

2 small sweet potatoes, peeled and cut into small cubes

1/2 tsp ground cumin

1 tsp turmeric

1/2 tsp ground coriander

salt and pepper to season

1/2 pint vegetable stock or water


Melt the oil in a large saucepan over a medium heat.


Add the onion and sauté for 2 minutes until soft.


Add the carrots and leeks and sauté for 3 minutes, stirring.


Add the ginger and garlic and sauté for 1 minute, stirring.


Add the Thai green paste and sweet potato and sauté for 1 minute, stirring.


Add 50ml coconut milk and sauté for 1 minute, stirring.


Add the curry leaves, if using, spices, salt and pepper and stir well.


Add the and stock / water. Cover and simmer gently for 10 minutes.


Stir in the remaining coconut milk and stir well. Cover and cook for 5 minutes. Serve.


Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on

same day.

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