This is a anotger creative soup by chef Duminda.this is a combination of east west cooking styles.thampala known to be one of verity use for sri lankan cooking.
If you dont have tampala leaves,the best option is spinach leaves.
- Cooking time – 10 minutes
- Prep time – 10 minutes
- Total time – 20 minutes
- Catagory – soup
- Style – east west combination
- Recipe by – Chef Duminda
Lets see the recipe now.
Ingredients
- 500 g peeled and diced medium potatoes. Dice into small cubes
- 50 g chopped white onion
- 50 g peeled and diced carrots
- 1 diced celery
- 1 1/2 lit chicken broth or chicken stock
- Salt and freshly ground black pepper
- 2tbsp butter or olive oil
- 2 tbsp flour
- 100 coconut milk ( 2nd extract )
- 50 ml thick coconut milk
- Hand full of thampala leaves
Method
- Mixed diced potatoes, carrots, celery and onions with chicken broth in a large stockpot and season with salt and pepper to taste.
- Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil), once it reaches a boil reduce heat to medium and continue to cook about 10 – 15 minutes longer until potatoes are very soft when pierced with a fork.
- Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for few minutes while whisking constantly. While whisking, slowly add second exract coconut milk and cook, stirring constantly until mixture begins lightly bubble and thicken.
- Once potatoes are soft add thick coconut milk mixture to potato soup mixture and stir
- add thampala leaves or spinach leaves and mix at the last minute.
Chef Duminda 