Pacific Rim Potato Soup

This chowder-like soup's flavors, especially the ginger and coconut milk, are inspired by the cuisine of the Pacific Ocean's Asian nations.

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Ingredients:

• 1 green onion, thinly sliced
• 2 cloves garlic, minced
• 2 russet potatoes, peeled and diced
• 1/2 tsp. five-spice powder
• 1/2 tsp. crushed red pepper
• 1 tsp. minced fresh ginger
• 2 tbsp. toasted sesame oil
• 2 cans (14.5-ounces each) vegetable or chicken broth
• 1 can (13.5 ounces) unsweetened lite coconut milk
• 1/4 cup chopped fresh cilantro
• 1/4 cup sliced water chestnuts
• 2 cups baby spinach
• 2 Roma tomatoes, chopped

Method

In a large pot cook the onion, garlic, potatoes, five-spice powder, crushed pepper, and ginger in hot oil over medium heat for 5 minutes. Add the broth and coconut milk. Simmer about 15 minutes or until potatoes are tender. Cool slightly. Place potato mixture in a blender container along with the cilantro. Cover and blend until smooth. Return potato mixture to soup pot. Stir in water chestnuts, spinach, and tomatoes; heat until spinach wilts.

Notes: An east-west potato soup with spicy flavors; perfect for a cold winter's day. Serve with crusty bread.

Number of servings: 6

Submitted By: roxiechan
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