The brilliant soup was created by equally brilliant Chef Skylar Bush. It’s a riff on the classic Thai soup, Tom Kha Gai. With its coconut milk, lemongrass, lime and piquant fish sauce it’s the perfect foil for in season sweet potatoes, which were furnished to us by White’s Family Farm. We served it at The Wine Down Main Street event this past November. Word spread quick about the soup and a line quickly appeared. Needless to say, we ran out before the night was over.
1. Preheat oven to 400F. Roast potatoes 40 minutes or until soft. Cook and peel.
2. Add lemongrass, thai chiles, shallots, galangal root (or cilantro stems)and garlic cloves to a food processor and pulse until finely minced. Heat sesame oil in a saucepan; add lemongrass mixture and saute 10 minutes or until tender and fragrant. Add lime juice and fish sauce to deglaze pan.
3. Add stock. coconut milk and salt and pepper. Reduce heat and simmer for 30 minutes. Puree with an immersion blender (or leave a bit chunky). Serve with coconut cream, cilantro and sesame seed brittle.
Note: you can also add tofu, chicken or turkey to this soup for a main dish meal. Serve over basmati or jasmine rice.
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