Sweet Potato, Coconut & Mussel Soup

Sweet Potato, Coconut & Mussel Soup

• 12 local mussels
• 1 cup dry white wine
• 1 cup vegetable stock
• 2 cloves garlic
• 1 birds eye chilli sliced in half
• 1 tbsp grated ginger
• 1 tsp seas salt

• 1 large kumera sweet potato chopped into chunks
• 2 cloves garlic
• 1 tbsp finely sliced lemongrass
• 1 tbsp grated ginger
• 2 cups chicken or vegetable stock
• 1cup purified water
• 1 can coconut milk
• 1 cup chopped fresh coriander
• 1 tsp red curry paste
• 1tsp sea salt
• ½ tsp ground cummin
• 1 tsp black pepper
• dash of fish sauce
• ½ cup finely chopped spring onion

In a heavy based large saucepan place your sweet potato, stock, water, lemongrass, garlic & ginger & cook over a moderate heat for 20 minutes. In a separate pan with a lid, place your mussels, white wine, stock, garlic, ginger, chilli & over a high heat with the lid on steam open your mussels (5 minutes on the boil).

Blend your sweet potato mix when cooked & then return to the pan where you can stir in your coconut milk, red curry paste, fish sauce, cummin & coriander. Finish with spring onions & ladle into bowls. Arrange 3 mussels into each bowl & drizzle coconut cream over the top, before grinding fresh black pepper to finish.

Serves 4.

©Sacred Chef

Cooking school on the sunshine coast, with the Sacred Chef, where the coconut captures hearts and taste buds daily!