Thai Flavoured Sweet potato & Coconut Soup

Sweet potato 1

 

Hello Everyone 

Since it is still cold  & grey all around at this part of the world  I would like to bring you all a soup recipe to warm your heart & body . A soul soothing and heart warming soup made from sweet potatoes with thai inspired flavours and then thinned out with some delicious coconut milk . So when I said thai flavours you must be thinking is this going to be vegetarian or does it have some hidden ingredients which are not vegetarian . But the good news is this soup is not only vegetarian but also vegan so it’s suitable if you have any kind of lactose intolerance or allergies . 
This soup is made from real & simple ingredients without any additives or colours added extra . The flavour is from all  natural ingredients and cooked with a lot of love . Most of the thai dishes does use palm sugar to finish the dishes , so the sweetness of the sweet potatoes really complements with the other bold flavours in the soup .  Also it is super filling you actually don’t need to serve it with any kind of bread , just a slightly tossed spinach salad would really go with the soup , but if you wanna thick crusty bread oh yeah go for it. 

Oh another thing I want to tell you is this soup was made in a very very easy method made in my favourite gadget called Instapot . Dont worry people if you dont have an instapot , you can always use a pressure cooker or even just a stove top sauce pan would also work . Only difference on a sauce pan it would take longer but in a pressure cooker it would faster , but in the instapot it will be done in a jiffy , isn’t that cool ? LOL 

I think I should explain to you how to make the soup now , instead of boring you with all these stuff LOL 

Thai flavoured sweet potato & Coconut Soup
Serves 4
A vegan sweet potato & coconut soup with thai flavours
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
134 calories
16 g
0 g
8 g
2 g
7 g
156 g
66 g
5 g
0 g
0 g
Nutrition Facts
Serving Size
156g
Servings
4
Amount Per Serving
Calories 134
Calories from Fat 66
% Daily Value *
Total Fat 8g
12%
Saturated Fat 7g
34%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 66mg
3%
Total Carbohydrates 16g
5%
Dietary Fiber 3g
10%
Sugars 5g
Protein 2g
Vitamin A
95%
Vitamin C
16%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Thai paste
  1. Thai Chilles - 2 or 3 (more if you want it hurt your a@$ LOL)
  2. Lemon Grass- chopped 1 tablespoon
  3. Onion - 3 to 4 shallots / 2 tablespoon chopped yellow onions
  4. Galangal- 1 inch piece
  5. Cilantro Stalks- 1/2 tablespoon (You can use the leaves for the soup)
For the soup
  1. Onions - half of a medium sized onion chopped finely
  2. Garlic- 3 cloves chopped finely
  3. Sweet Potatoes - 2 medium sized cubed
  4. Kaffir Lime leaves - 7 no
  5. Cilantro leaves - finely chopped 1/2 tablespoon
  6. Paprika - 1/4 teaspoon
  7. Salt - as needed
  8. Lime Juice - 2 to 3 tablespoons
  9. Coconut Oil - 1/2 tablespoon
  10. Water- 3 to 4 cups
  11. Coconut milk - 1/2 cup
Instructions
  1. 1. In a blender place all the ingredients for the thai paste with little water and blend it till smooth like really smooth . You can also use some thin coconut milk to blend the paste .
  2. 2. I will be explaining the method of making the soup in the Instapot here and will give the press cooker & stove top options in the notes
  3. 3. In the Instapot turn on the saute mode when the pot is hot add oil then add onions , garlic to it saute for 30 seconds .
  4. 4. Now add sweet potatoes , 2 tablespoons of the thai paste feel free to add more if you want it spicy .Add all the ingredients for the soup except the lime juice and coconut milk to the pot .
  5. 5. Cancel the Saute mode turn on manual , close the lid and 5 minutes on manual .
  6. 6. When the five minutes is up wait till the pressure releases naturally , open the lid then cool it little bit and puree it smoothly in a blender .
  7. 7. Now put back this puree into the instapot back , turn on saute mode add lime juice and coconut milk mix it add salt if required .
  8. 8. Turn off and garnish with cilantro leaves and serve hot .
Notes
  1. 1.So if you dont have an Instapot do not worry amigo , you can use a pressure cooker . If you are using a pressure cooker its the same method but it will take a bit longer to cook and naturally release the pressure.
  2. 2. What if you dont have a pressure cooker either , no worries mate a good old sauce pan would do the charm but the cooking time will be like 20 minutes .. And you may need to watch it closely to avoid any kind of mishaps
beta
calories
134
fat
8g
protein
2g
carbs
16g
more
Crackleandtemper http://crackleandtemper.ca/
How did you all like it ??? Isn’t that exciting to make a totally vegan comforting soup and have it at the comfort of your home.

I am super excited about the whole thing , are you going to make it .. If you are making it please please please show it to me I will be so happy to see it

Parvathy

XOXO
Sweet potato 2

Salade Nicoise

Nicoise1

 

Hello Everyone

I am back to blogging , after taking a sabbatical of long six months lol .. I missed my favourite thing in the world to do , make food , style it , shoot it and share the love with the world . First of all I would like to apologize to everybody for leaving blogging with out further notice , new job , India trip, a tiny injury all these added up . Now looks like I have got my mojo back to write things and publish them , which I enjoy doing the most and satisfies me . With few new year resolutions here I am back with blogging and I will be exploring a lot of new flavours and dishes this time instead of just sticking to traditional dishes , but I will most certainly few traditional dishes as well.

Now I need to really start talking about the recipe , so lets get into the basics about Salade Nicoise what it is and why I chose this salad as my coming back recipe.

What is this Salad ?

Pronounced as Ni Swaz , this salad originated from the Nice region of France. (Wikipedia)

It is traditionally made with hard boiled eggs , tomatoes , olives , olive oil and Tuna then garnished with Anchovies , some people even add vegetables like red peppers , green beans and/ or potatoes .I have made tons of differences from the traditional salad , I have used salmon instead on tuna , I have made a dressing with grainy mustard to give an extra kick to it . This salad is protein rich with all the good ingredients in it and if you can prep before hand you can have a delicious lunch at your desk as well .

Now lets see how to make this salad , you will thank me after you read this recipe LOL
Nicoise3

 

Salade Nicoise
Serves 2
A delicious summer salad
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Prep Time
2 hr
Cook Time
10 min
Total Time
2 hr 10 min
Prep Time
2 hr
Cook Time
10 min
Total Time
2 hr 10 min
478 calories
35 g
191 g
16 g
48 g
3 g
667 g
597 g
10 g
0 g
8 g
Nutrition Facts
Serving Size
667g
Servings
2
Amount Per Serving
Calories 478
Calories from Fat 146
% Daily Value *
Total Fat 16g
25%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 191mg
64%
Sodium 597mg
25%
Total Carbohydrates 35g
12%
Dietary Fiber 6g
26%
Sugars 10g
Protein 48g
Vitamin A
89%
Vitamin C
93%
Calcium
11%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the salad
  1. Micro greens/ Baby Spinach/ Spring Mix / Baby Kale - 1 cup
  2. Green Beans - one fist full
  3. Salmon - 1/2 cup flaked
  4. Hard boiled eggs - 1
  5. Cherry Tomatoes - 5 or 6
  6. Potatoes - one medium
  7. Olives- 1 tablespoon
For the Dressing
  1. Anchovies- 3 to 4 pieces
  2. Lemon Juice - 3 tablespoon
  3. Olive Oil- 4 tablespoon
  4. Grainy Mustard - 1 Tablespoon
  5. Salt & Pepper - as needed
Instructions
  1. 1. First and foremost we need to make salmon , we can't have raw salmon right lol . Preheat your oven to 400 F . In a baking sheet line with parchment paper , place the salmon sprinkle salt & pepper and brush 2 tablespoons of olive oil on it . Let the salmon cook for 20 to 25 minutes in the oven and we will prep the other ingredients
  2. 2. Make hard boiled eggs , peel and keep it aside . Slightly blanch the green beans because we need a crunch to the beans it shouldn't be overcooked . Also boil the potatoes , it would be good idea to steam it instead of cooking it in water or pressure cooking it . Do not cut the potatoes , you need to use the whole potatoes , I repeat DO NOT CUT THE POTATOES
  3. 3. So now we have all the ingredients to be cooked ready except salmon because its still in the oven glistening with olive oil with all its glory .
  4. 4. And it's the time to whip up our salad dressing . Place all the ingredients for dressing in a bowl and using a fork just break the anchovies down an whisk it thats all , isn't that easy .
  5. 5. Our salmon is ready its cooked yaay . So i am sure you all know we can't use hot ingredients for a salad lol . SO all these prep work can either be done in the afternoon to have the salad in the night or the night before to have the salad for lunch . When the salmon is cooked flake it and keep the chunks in the fridge as well
  6. 6. Now the drum roll we are going to assemble THE SALAD
  7. Place the greens first , then the green beans , then fish , then cherry tomatoes , then potatoes , then hard boiled eggs , then the olives and slightly toss it with the salad dressing . Thats it finish it with sea salt and you are all good to go .
  8. 7. Grab your favourite wine and enjoy this deliciousness to your hearts content
Adapted from Joy of Cooking
beta
calories
478
fat
16g
protein
48g
carbs
35g
more
Adapted from Joy of Cooking
Crackleandtemper http://crackleandtemper.ca/

 

I hope you all enjoyed my recipe , you have to promise me that you are going to make this at home and you are gonna flaunt pictures everywhere

Parvathy

XOXO
Nicoise2