A good spiralizer can change your life. I have the Paderno brand and it is so easy to noodle the living daylights out of any veggie, that even a four year old can do it. But there is this thing. Not all veggies are four-year old friendly in terms of noodling. There is a reason why most brands show a gorgeous, perfectly primped lady spiralizing zucchinis. And not a frenzied woman, hair a wild mess, struggling to spiralize a sweet potato. Because zucchini is the easiest thing you will spiralize and if you think you can apply the same amount of hardly any pressure while spiralizing a sweet potato, you are in for a surprise my friend!
Sweet potato is tough. So you will need to get over your dainty stance that you have assumed for your Instagram photo or food video and just get down and dirty with it. Both hands on the spiralizer and putting those non-existent biceps to good use. Once the sweet potato engages with the blade though, it is reasonably smooth sailing from then on. I like to get three or four day’s worth of spiralizing done when the boys are not home so I can grunt and express my disbelief over the gadgets we have to use – in peace. I pack the extras away in single serve ziplock bags (which I reuse!) in the fridge for the week and they always get used up, either tossed through a salad or a curry or a bake.
This gorgeous soup recipe is one of my favourites and is another of those meals I like to put together just for me in the middle of a work day. Leftovers are happily ladled up after school and if Nick is lucky, he might get half a bowl tucked away safely so he can have a taste. I usually make my own curry pastes and sauces but I have recently found the Ayam range of 100% natural pastes in jars. They have no nasties added to them and are literally just 6 to 8 ingredients like the ones I would make at home. They also taste fantastic and are so handy when I am pressed for time. Their red curry and Massaman pastes are my favourite. I use this unrefined coconut oil (because it has a sweet almost non-existent flavour, as I just cant stand the smell of coconut oil!) and a nice firm organic tofu for this and many other recipes. The soup is quick to come together and even quicker to down on a cold day. It thickens up a bit if it sits on the pot, so having extra stock on hand to loosen it up before serving is a good idea. And there are so many variations to this. You can have it straight up as a soup or with brown rice as a main or ladled over cooked noodles for supper.
If you make and love this soup (you must and you will!), I would love to hear from you in the comments below. Also please remember to rate the recipe for others wanting to try it out. If you are sharing your wonderful creations on social media, please do tag me #cookrepublic. Happy weekend folks! xx
- 1 medium sweet potato (375g)
- 1 tablespoon unrefined coconut oil
- 250g organic tofu, cubed
- 2 kaffir lime leaves
- 3 tablespoons Thai red curry paste
- 270ml coconut milk
- 500ml vegetable stock (plus 300ml extra stock)
- 30g washed Asian greens (I used gai-lan/Chinese broccoli)
- sliced spring onion, to serve
- chopped coriander leaves, to serve
- Thai basil leaves, to serve
- toasted crushed peanuts, to serve
- sliced red chilli, to serve
- To makes sweet potato noodles, peel the sweet potato and trim the top and bottom. Cut the sweet potato in half. Use a spiralizer to make sweet potato noodles. Alternatively, use a julienne peeler to shave long thin strips of noodles. Set aside.
- Heat coconut oil in a heavy bottomed saucepan or dutch oven on medium. Add tofu and sauté for a couple of minutes until starting to turn golden.
- Add limes leaves, red curry paste and coconut milk. Cook for another 2 minutes.
- Add stock and reduce heat to low. Cover and simmer for 10 to 15 minutes minutes until fragrant and piping hot. If you feel the soup has thickened a lot, add a quarter cup of the extra sauce to loosen it. You can keep adding some of the extra stock till a desired broth like consistency has reached.
- Remove from heat. Add the sweet potato noodles to the pot. Mix well. Cover and rest for 5 minutes.
- To serve soup, divide Asian greens between two bowls. Ladle soup equally between both bowls. Top with chopped spring onion, coriander and Thai basil. Garnish with crushed peanut and red chilli.
To bulk up the meal, you can cook one serve of soba or rice noodles per bowl and place it at the bottom with the greens while serving. Then top with soup and enjoy a heartier meal.
Broccoli florets also make a great addition to the bowl.