SPICY ASIAN SOUP
WITH COCONUT AND CASHEW NUTS
Made using AEG's PowerMix Silent Blender (see Gadget Review page)

Serves 4

• 200g / 7oz cashew nuts (unsalted)
• 400g / 14oz balloon shallots, chopped into small cubes
• 1 1/2 tbls groundnut oil
• 3/4tsp ground turmeric
• 3/4tsp cayenne chilli pepper
• 2tsp ready-pureed garlic in sunflower oil
• 3/4tsp ground coriander
• 400ml can coconut milk
• 3tsp palm sugar, or soft light brown sugar
• 5 curry leaves
• 2tsp ground garam masala
• 2tsp tamarind paste
• 850ml / 1 1/2pt hot chicken stock
• fresh coriander, to serve

1. Add the cashews to the mini chopper attachment of the blender and pulse until the nuts form a fine crumbly paste. Set aside.

2. Heat the oil in a large frying pan, add the shallots and cook gently over a moderate heat for 15 minutes.

3. Stir in the turmeric, chilli, pureed garlic and coriander. Cook for 1/2 minute, then add the coconut milk, palm sugar and curry leaves.
Stir together, then add the garam masala and tamarind paste. Stir together then add the cashew nut paste. Gradually add the stock, stirring continuously to make sure that none of the cashew nut paste sticks to the base of the pan and to smooth the liquid.

Leave to simmer gently for 10 minutes. Leave to cool slightly, then pulse in the blender until smooth.

To serve. Reheat the soup gently to just under boiling point, then pour into warmed bowls with fresh coriander.