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Ruhana Ebrahim

MASTER CHEF
921 recipes | 2,126,064 views | 145 appreciations

@mama_taught_me_well

www.mamataughtmewell.wordpress.com

Interior Decorator turned Foodie!
Recreational baker-
Food Author of Oh My Cupcakes!
Mum and wife.
(Another 2 books on the way Insha Allah!)...

Joined 2 years ago
Ruhana Ebrahim's profile

Thai Sweet Potato Carrot Soup

Name: Thai Sweet Potato Carrot Soup
Prep time: 15 min
Cook time: 60 min
Total time: 60 min
Cuisine: halaal
Ingredients: 1 tablespoon oil; 1 onion (chopped); 1 teaspoon ground garlic; ½ teaspoon ground ginger; 2 tablespoon Thai red curry paste; 2 orange flesh sweet potatoes (peeled and chopped); 2 large carrots (peeled and chopped); 1 teaspoon salt; 1 teaspoon fresh ground black pepper; 3 cups water; 1 tin coconut milk (reserve a little to drizzle on top); 2 large chicken fillets (cubed); 1 tablespoon oil; 2 tablespoon Thai red curry paste; 1 teaspoon red ginger garlic masala; ½ teaspoon chilli powder; ½ teaspoon dhana jeeroo powder; ½ teaspoon lemon pepper; ½ teaspoon salt; chopped coriander; Chilli roasted cashews; 1. Heat oil, add red curry paste, masala & spices. Add chicken. Cook till done & leave aside.; 2. Heat the oil in a deep pot over medium heat.; 3. Add in the onion and sauté.; 4. Add in garlic, ginger, red curry paste, salt & pepper and sauté.; 5. Add in sweet potatoes, carrots & water.; 6. Reduce heat to low & simmer until vegetables are tender.; 7. Pour everything into a blender, add coconut milk and puree.; 8. Add cooked chicken.; 9. Check seasoning.

By Ruhana Ebrahim - MASTER CHEF

★★★★★(2)

RECIPE

THAI SWEET POTATO CARROT SOUP

Rec cred: Ruhana Ebrahim
Pic cred: @mama_taught_me_well

Ingredients:
1 tablespoon oil
1 onion (chopped)
1 teaspoon ground garlic
½ teaspoon ground ginger
2 tablespoon Thai red curry paste
2 orange flesh sweet potatoes (peeled and chopped)
2 large carrots (peeled and chopped)
1 teaspoon salt
1 teaspoon fresh ground black pepper
3 cups water
1 tin coconut milk (reserve a little to drizzle on top)

Chicken-
2 large chicken fillets (cubed)
1 tablespoon oil
2 tablespoon Thai red curry paste
1 teaspoon red ginger garlic masala
½ teaspoon chilli powder
½ teaspoon dhana jeeroo powder
½ teaspoon lemon pepper
½ teaspoon salt

Garnish-
Lime wedges
chopped coriander
Chilli roasted cashews

Method:
1. Heat oil, add red curry paste, masala & spices. Add chicken. Cook till done & leave aside.
2. Heat the oil in a deep pot over medium heat.
3. Add in the onion and sauté.
4. Add in garlic, ginger, red curry paste, salt & pepper and sauté.
5. Add in sweet potatoes, carrots & water.
6. Reduce heat to low & simmer until vegetables are tender.
7. Pour everything into a blender, add coconut milk and puree.
8. Add cooked chicken.
9. Check seasoning.
10. Serve with chilli cashews, coriander and lime wedges.