Spicy sweet potato and tamarind soup

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Bahan-bahan

50ml sesame oil

1 red onion, chopped

2 garlic cloves, chopped

1 red chilli, chopped

1 tsp ground cumin

2 star anise

700g sweet potato, peeled and cut into 1cm cubes

400ml coconut milk

3 tbsp tamarind paste

1 tbsp soy sauce

600ml chicken or vegetable stock

Handful of basil and mint leaves or Thai basil leaves, shredded

Petunjuk

Heat the sesame oil in a large saucepan and gently saute the onion for 5 minutes until soft. Add the garlic, chilli and dry spices and fry for a minute until the spices smell fragrant.

Add the potatoes and pour in the coconut milk. Stir in the tamarind and soy sauce, then add enough stock to cover the potatoes. Bring the soup to the boil, cover with a lid and cook for 20 – 30 minutes or until the potatoes are soft. Pick out the star anise and discard.

Remove from the heat and blend until smooth. Pass the soup through a sieve into a clean pan. Stir in more stock or water until you have the right consistency, then reheat. Season with more salt / soy sauce to taste, and add the herbs just before serving.