This is a simple, delicious and versatile soup. Instead of serving it in your usual soup dish, try serving it in glasses. If you are having a party, you could serve it in shot glasses along with a range of other nibbles.
4 large potatoes, peeled and chopped
2 cups water
1 tsp chicken stock powder
2 tbsp Thai fish sauce
Peeled rind of 1/2 lemon or lime
2 tsp minced coriander
1 cup coconut cream
1/4 cup lemon/lime juice
Simmer the potatoes, water, stock powder, fish sauce and lemon/lime peel together for 20 minutes or until the potatoes are very tender. Take off the heat. Remove the lemon/lime peel (I actually prefer to leave it in).
Add the coconut cream and lemon/lime juice, puree until smooth. Season to taste with freshly ground black pepper.