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  thai potato soup
This soup is fantastic to serve in shot glasses as pre-dinner nibbles.

4 mashing or baking (floury) potatoes, (600g) peeled and chopped
2 cups water
1 tsp chicken stock powder
2 Tbsp Thai fish sauce (Nam Pla)
Peeled rind of 1⁄2 lemon or lime, not grated
2 tsp minced coriander &/or finely chopped fresh coriander
1 cup coconut cream
1⁄4 cup lime or lemon juice

Simmer the potatoes, water, stock powder, fish sauce and lime rind together for 20 minutes or until the potatoes are very tender. Take off the heat. Remove the lime rind. Add the coriander, coconut cream and lime juice, puree until smooth. Season to taste with freshly ground black pepper.

Serves 4.
     
 
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