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Potato and coconut milk soup




Source of Recipe


Jamaicans.com


List of Ingredients




2 tablespoons vegetable oil
1 scant level tablespoon black or yellow mustard seeds
1 medium clove garlic, peeled and crushed
½ level teaspoon turmeric
700g (1lb 8 oz) potatoes, peeled and cut into 1.5cm (1 inch) chunks
75g (3 oz) baby corn, cut into 1 cm (1/2 in) pieces
1 small red or green bird eye chilli, halved, deseeded and finely chopped
200ml (7 fl oz) coconut milk
2 slightly rounded teaspoons marigold vegetable bouillon powder or 1 vegetable stock cube
Salt and freshly grounded black pepper
60g (2-1/2 oz) frozen petit pois, defrosted
½ sweet red pepper, cored, deseeded and roughly chopped
20g fresh coriander, leaves removed and very roughly chopped.

Recipe



1.In a medium-sized saucepan, heat the oil over a moderate heat, add the mustard seeds, cover and draw the pan off the heat, letting them pop for about 1 minute. Add the chopped onion and crushed garlic to the pan over a low heat and cook, half-covered, for 5 minutes, until pale and softened.

2.Stir in the turmeric, potatoes, corn and chilli, dissolve the bouillon or stock cube in 570ml (1 pint) of boiling water and add to the pan to cover. Bring to the boil and simmer, covered, for 10 minutes, until the vegetables are just cooked, stirring once or twice.

3.Mix in the coconut mil, allow to heat through, season well with salt and pepper.

4.Just before serving, stir in the peas (no sooner, or they will lose their colour), red pepper and coriander. Ladle into warm soup bowls and serve immediately.