Hot & Sour is a typical Thai flavour combination. This soup is packed full of goodness and is quick and easy to make too. The earthy flavour of butternut is brought to life with the zing of the tom yum paste. I used the Woolworths one labeled Hot & Sour . The coconut cream adds the mouthfeel and calms the heat down. Our western diets are fibre poor and here I added the butter beans for added fibre and protein. If you are wanting to introduce more flavour and zing to your week night meals, this Hot & Sour soup is sure to deliver.
Hot and Sour Soup
Ingredients
- 3 tbls olive oil
- 1 large onion finely chopped
- 1 large butternut about 800g
- 2 Sweet potatoes roughly chopped
- 2 large garlic cloves roughly chopped
- 2 tsp finely grated fresh ginger
- 1 orange juice and zest
- 1 tbls miso paste optional
- 500 ml fresh chicken stock
- 1 tin butter beans drained
- 1 tin coconut cream
- 3 Tbls Hot & Sour Paste from Woolworths or Similar Tom Yum paste
Instructions
- In a large pot fry an onion in olive oil until soft and translucent Add a 3 finger pinch of salt.
- Add crushed garlic and sweet potato and stir for 2 minutes.
- Add the butternut and continue to fry for a further 3-5 minutes
- Add grated fresh ginger and hot & sour paste and stir to mix together
- Add chicken stock along with the juice and zest from the orange. Simmer on low to medium heat for 30 minutes or until vegetables are soft.
- Now add the butter beans and cook for a further 10 minutes
- Use a stick blender and blitz until smooth.
- Add coconut cream and blend again. If the soup is too thick add some water or more chicken stock. Check the seasoning and add more if necessary
- Ladle into warm bowls and sprinkle with coconut shavings and sesame seeds and extra olive oil.