Ingredients:
4 cups chicken stock or 4 cups vegetable stock
1/3 cup unsweetened grated coconut or 1/2 cup canned unsweetened coconut milk
2 tablespoons oil
1 large onions, chopped
3 garlic cloves, minced
1 jalapeno peppers, seeds and ribs removed, sliced thin ( if you like your soup on the spicy side you can add some or all of the jalapeno seeds)
1 1/2 lbs sweet potatoes, peeled and cut into 3/4-inch cubes ( about 3)
1 teaspoon salt
1 tablespoon grated gingerroot
1/4 cup sour cream ( or more if you want a creamier soup)
1 cup long-grain rice
Directions:
In a microwavable measuring cup or container, microwave 1 cup of chicken broth on high for 4 minutes or until it reaches a boil. Add 1/3 cup coconut and set aside to cool. (Omit this step if using canned coconut milk).
Heat oil in a large pot over medium heat. Add onion and cook until translucent (about 5 minutes). Add the garlic and jalapeno and saute for an additional minute.
Add sweet potatoes, remaining 3 cups of chicken stock, salt and ginger. Bring to a boil and then simmer for 20 minutes partially covered.
Meanwhile, cook one cup of long-grain rice according to the package’s directions.
If using fresh cocolnut, strain the coconut and squeeze to extract as much liquid as possible and add the liquid to the soup. If using canned, add it now. Stir in sour cream and remove from heat.
At this point you can puree the soup or just ladle it into a bowl with a mound of rice in the center.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.