Preparation:
In saucepan, combine potatoes, chicken stock and ginger; bring to boil. Reduce heat; cover and simmer for about 10 minutes or until potatoes are tender. Transfer to food processor; puree until mixture is smooth.
Return mixture to saucepan; whisk in coconut milk, lime juice, salt and pepper. Cook over low heat just until heated through. Ladle into individual bowls; sprinkle with toasted almonds and coriander.
Tip: If the soup is too thick, stir in extra chicken stock to achieve desired consistency. Toast almonds in skillet over medium-low heat for three to five minutes or until golden. |
