Guest guest Posted March 12, 2007 Report Share Posted March 12, 2007 @@@@@ Thai-flavoured Sweet Potato Soup 1 1/2 pounds pink-fleshed sweet potatoes, peeled and sliced (regular sweet potatoes work fine) 6 cups rich vegetable stock 2 tablespoons olive oil 1 teaspoon yellow asafetida powder 13 fluid ounces coconut milk (about 1 can. Use the lite) 1/4 cup fresh lime juice 2 teaspoons red curry paste (recipe follows) 1 1/2 teaspoons salt 1/2 teaspoon black pepper 1/2 cup coriander leaves for garnish Boil the sweet potatoes in lightly salted for about 20 minutes, or until tender. Remove the sweet potatoes from their cooking water, set the cooking water aside, and rinse and dry the saucepan. Process the sweet potatoes in a food processor or blender with sufficient rich vegetable stock to make a smooth puree. Warm the oil in the saucepan over moderate heat, sprinkle in the yellow asafetida powder and saute briefly. Pour in the sweet potato puree. Add the rest of the rich vegetable stock, the coconut milk, lime juice, red curry paste, salt and pepper. If the soup is too thick, add some reserved cooking liquid. Warm through until almost boiling. Serve: ladle the soup into warm soup bowls and serve hot with a garnish of fresh coriander leaves. Red Curry Paste 7 dried red chilies 2 teaspoons coriander seeds 2 teaspoons chopped galangal 2 teaspoons chopped lemongrass 1 tablespoon kaffir lime peel 1 teaspoon yellow asafetida powder 1 teaspoon salt Pound together the dried chilies and coriander seeds in a stone mortar until completely pulverised. Add the galangal, grind to a paste, then add and grind the lemongrass, then the kaffir lime peel, asafetida and salt. Use the required quantity in the soup, and refrigerate the remainder until needed. Source: " Vegetarian World Food " by Kurma Dasa, Chakra Press Formatted by Chupa Babi in MC: 03.11.07 KurmaNote: Creamy coconut milk, tart lime juice, and spicy red curry paste blend beautifully with the mildness of the sweet potatoes. The bold colour of pink fleshed sweet potatoes round out the sensory experience. The aromatic resin from the root of the giant fennel, Ferula asafoetida. Asafetida, also known as hing, is extracted from the stems of these giant perennial plants that grow wild in Central Asia, especially Northern Iran and Afghanistan. In the spring, when the plant is about to bloom, the stems and roots are cut. Milky resin exudes from the cut surface and is scraped off. The gummy resin is sun- dried into a solid mass that is then sold in solid, wax-like pieces. Most raw asafetida is sent to India for further processing and sale, mostly in the convenient powdered form. Asafetida has been held in great esteem among indigenous medicines from the earliest times in India. It is highly reputed as a drug to expel wind from the stomach and to counteract spasmodic disorders. Asafetida is also a digestive agent and is used, among other things, for alleviating toothache and as an antidote for opium. In the days of Moghul aristocracy in India, the court singers of Agra and Delhi would wake before dawn and eat a spoonful of asafetida with butter to enhance their singing voice before practicing on the banks of the Yamuna river. Asafetida is also excellent for settling flatulence and is prescribed by Indian herbalists for respiratory problems like whooping cough and asthma. Due to the presence of sulphur compounds, raw asafetida has a distinctive pungent aroma. To cook with asafetida, small quantities of the powdered form are sauteed in a little slightly hot oil or ghee, before adding to a variety of savoury dishes, adding a delicious flavour reminiscent of a mixture of shallots and garlic. Kurma always uses the mild yellow asafetida powder and not the grey variety. All Kurma's recipes calling for asafetida were tested using this yellow variety. If using other types, reduce the quantity to between a quarter and a half of the suggested amount. Asafetida is available at Indian grocers and specialty stores. ----- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2007 Report Share Posted March 12, 2007 This really sounds good! , " Chupababi " <alcovi wrote: > > @@@@@ > Thai-flavoured Sweet Potato Soup > 1 1/2 pounds pink-fleshed sweet potatoes, peeled and sliced (regular > sweet potatoes work fine) > 6 cups rich vegetable stock > 2 tablespoons olive oil > 1 teaspoon yellow asafetida powder > 13 fluid ounces coconut milk (about 1 can. Use the lite) > 1/4 cup fresh lime juice > 2 teaspoons red curry paste (recipe follows) > 1 1/2 teaspoons salt > 1/2 teaspoon black pepper > 1/2 cup coriander leaves for garnish > > > > > > Boil the sweet potatoes in lightly salted for about 20 minutes, or > until tender. Remove the sweet potatoes from their cooking water, set > the cooking water aside, and rinse and dry the saucepan. > > Process the sweet potatoes in a food processor or blender with > sufficient rich vegetable stock to make a smooth puree. > > Warm the oil in the saucepan over moderate heat, sprinkle in the > yellow asafetida powder and saute briefly. > > Pour in the sweet potato puree. Add the rest of the rich vegetable > stock, the coconut milk, lime juice, red curry paste, salt and pepper. > If the soup is too thick, add some reserved cooking liquid. Warm > through until almost boiling. > > Serve: ladle the soup into warm soup bowls and serve hot with a > garnish of fresh coriander leaves. > > Red Curry Paste > > 7 dried red chilies > 2 teaspoons coriander seeds > 2 teaspoons chopped galangal > 2 teaspoons chopped lemongrass > 1 tablespoon kaffir lime peel > 1 teaspoon yellow asafetida powder > 1 teaspoon salt > > Pound together the dried chilies and coriander seeds in a stone mortar > until completely pulverised. > > Add the galangal, grind to a paste, then add and grind the lemongrass, > then the kaffir lime peel, asafetida and salt. Use the required > quantity in the soup, and refrigerate the remainder until needed. > > Source: " Vegetarian World Food " by Kurma Dasa, Chakra Press > Formatted by Chupa Babi in MC: 03.11.07 > > KurmaNote: Creamy coconut milk, tart lime juice, and spicy red curry > paste blend beautifully with the mildness of the sweet potatoes. The > bold colour of pink fleshed sweet potatoes round out the sensory > experience. > > The aromatic resin from the root of the giant fennel, Ferula > asafoetida. Asafetida, also known as hing, is extracted from the stems > of these giant perennial plants that grow wild in Central Asia, > especially Northern Iran and Afghanistan. In the spring, when the > plant is about to bloom, the stems and roots are cut. Milky resin > exudes from the cut surface and is scraped off. The gummy resin is sun- > dried into a solid mass that is then sold in solid, wax-like pieces. > Most raw asafetida is sent to India for further processing and sale, > mostly in the convenient powdered form. > > Asafetida has been held in great esteem among indigenous medicines > from the earliest times in India. It is highly reputed as a drug to > expel wind from the stomach and to counteract spasmodic disorders. > Asafetida is also a digestive agent and is used, among other things, > for alleviating toothache and as an antidote for opium. > > In the days of Moghul aristocracy in India, the court singers of Agra > and Delhi would wake before dawn and eat a spoonful of asafetida with > butter to enhance their singing voice before practicing on the banks > of the Yamuna river. > > Asafetida is also excellent for settling flatulence and is prescribed > by Indian herbalists for respiratory problems like whooping cough and > asthma. > > Due to the presence of sulphur compounds, raw asafetida has a > distinctive pungent aroma. To cook with asafetida, small quantities of > the powdered form are sauteed in a little slightly hot oil or ghee, > before adding to a variety of savoury dishes, adding a delicious > flavour reminiscent of a mixture of shallots and garlic. > > Kurma always uses the mild yellow asafetida powder and not the grey > variety. All Kurma's recipes calling for asafetida were tested using > this yellow variety. If using other types, reduce the quantity to > between a quarter and a half of the suggested amount. Asafetida is > available at Indian grocers and specialty stores. > > > ----- > Quote Link to comment Share on other sites More sharing options...
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