Creamy Thai “Jewel Yam” Soup with Pistachio Pesto - alive magazine
This beautifully orange-coloured soup studded with fresh pistachio pesto has tons of eye appeal and fabulous taste. The high-fibre jewel yams are loaded with…
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Ingredients
- 7 cups (1.75 L) distilled water
- 2 - 14 oz (398 mL) cans coconut milk
- 1 small onion, diced
- 3 Tbsp (45 mL) peeled minced ginger
- 2 kaffir lime leaves
- 1 lime, halved
- 1 stalk lemon grass
- 3 large jewel yams, peeled and diced, about 3 cups (750 mL)
- 1 1/2 Tbsp (22 mL) Thai red chili paste
- 1 to 2 Tbsp (15 to 30 mL) light miso paste
- 1 Tbsp (15 mL) wheat-free tamari
- 1 lime, cut into wedges
- 1/2 cup (125 mL) minced cilantro
- 1/4 cup (60 mL) minced mint
- 1/3 cup (80 mL) pistachio nuts, lighted toasted
- 2 Tbsp (30 mL) coconut oil, melted
- 1 Tbsp (15 mL) lime juice
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