In collaboration with Khaleej Times
Discover ways to make your favourite beverage the star on the dining table too!
1 tbsp unsalted butter
Large drizzle of olive oil
1 small onion, finely chopped
1 tbsp ginger, grated
2 garlic cloves, roughly chopped
400 gm sweet potato, peeled, diced
1 medium red capsicum, diced
½ medium green capsicum, diced
1 green onion, chopped
750 gm water or vegetable stock
2 teabags of ginger tea
1 can coconut milk
3 lime leaves
1 lemongrass, lightly smashed
1 red chilli (form small slits)
½ tsp salt
¼ tsp black pepper, grated
Coriander, chopped, to garnish
Coconut shavings, toasted, to garnish
In a large pot, melt butter over medium heat and drizzle some olive oil. Add onion and cook for about four minutes, stirring frequently until translucent; then, add ginger and garlic, stirring for 2 more mins. Add sweet potato, followed by capsicum and green onion, and stir well.
Add water or stock, tea bags and coconut milk. Bring to a light boil, then reduce to a simmer.
In a cheesecloth or herb pocket, place lime leaves, lemongrass and chilli (this will be discarded towards the end) and allow to simmer in the soup for about 25 mins, before removing the herbs and tea bags.
With a potato masher, roughly mash parts of the soup, so that it is still chunky. Add salt and pepper to taste.
To serve, garnish each bowl with coriander and toasted coconut shavings. Grind some more black pepper over it for final touch.