Recipe Name
Method
Step 1
Finely chop the Leek, Chili, Garlic and Ginger and add to a hot pan with oil. De-vein and finely chop the Kaffir Lime Leaves and add to the pan – saute vegetables until translucent.
Step 2
Add Cumin and fry until fragrant, taking care not to burn.
Step 3
Peel and roughly chop both the Carrots and the Potatoes. Add both ingredients into a pot filled with the Chicken Stock and simmer for 30-40 minutes, or until the vegetables are soft.
Step 4
Roughly chop the Coriander and add this to the Carrots and Potatoes; blend until smooth.
Step 5
Finish with Coconut Cream and add some Fish Sauce and Salt to create additional flavour. Reheat if required.
Step 6
Garnish with Coriander, Micro Herbs and freshly ground Pepper – serve with the QBA Ciabatta Dinner Rolls.
Ingredients
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