First I would like to apologize for the long absence from the blog. It was a combination of many things that has kept me away from the blog but I am back with a new recipe 😀
The holy month of Ramadan started on July 9th. It is a time of reflection, prayer and spiritual enlightenment. But since the fast is about 17 hours long where I am, it is important to select the right food for those who are fasting when they are opening their fast in the evening. The evening meal is called Iftar. The food must be soothing to the tummy and taste good. So when I am cooking for my family, I look for something that is flavourful, delicious yet easily digestible.
A soup can often fit the bill! It can be flavourful and filling. The soup recipe I am sharing with you really comes from my love for colourful food. Last summer when browsing the vegetable section of the local Chinese grocery, I can across various different types of yam and sweet potato. Now I am not a 100% sure if the correct name is purple yam or purple sweet potato. The confusion stems from a conversation with my Dad who is an agronomist. Being the child of an agronomist and botanist, it has been drilled into be from early childhood to identify plants, vegetables and fruits by their correct names. If you know what the correct name is, do drop me a line in the comments section below.
Okay, so I digress. Back to the story of this soup. I just couldn’t leave the colourful yam at the store. As usual, I was unsure of what I wanted to make with it. When I was back at home, I thought on it and looked into my fridge and pantry, which are stocked with ingredients from various parts of the world. I found this tin of tom yum paste that my Mom had just gotten from me from a street vendor in Bangkok, Thailand. I decided I would try making a soup using the paste. The soup I made that day has evolved into the following recipe. Hope you enjoy this soup as much as we do at home 😀
Purple Yam Soup
2 stocks Lemongrass, cut and bruised
1 to 1 1/2 inch Galangal, chopped
2-3 tbsp Tom Yum paste
1 large Purple Yam, cut to pieces
1 can (400 ml) Coconut milk
5-6 Kafir Lime leaves
3 cups Water, more or less may be required
1 tsp Fish Sauce (optional)
1 tbsp Brown Sugar (adjust to taste)
1 tsp Lime Juice (adjust to taste)
In a pot take 3 cups of water, lemongrass, galangal and lime leaves. Bring to a boil. Simmer for about 5 minutes. Add the tom yum paste and again bring to a boil. Add the yam. Bring to a boil and cover the pot. Cook in medium heat until the yam is completely cooked and soft. d water to cover the yams. Bring to a boil and cook until the yams are cooked and soft. Remove the lime leaves and lemongrass from the pot and discard. Using a hand blender, or a regular one, blend the content of the pot till it is smooth. Now add the fish sauce, brown sugar and lime juice. Stir in the ingredients to distribute the ingredients evenly. Now add coconut milk and bring it to a boil. Simmer until the desired thickness is achieved. Remove from heat and serve. Do not let it sit as it will form a skin.
- You can garnish your soup with a little coconut milk or some sauted shirmp.
- If you would like to make it completely vegetarian, buy the vegetarian friendly tom yum paste and vegetarian substitute for the fish sauce.