1. Sauté garlic and ginger in oil for 1min in large sauce pan, to release flavours. 2. Add vegetable stock. Simmer for 2 minutes. 3. Add diced potato, reduce heat and simmer for 10mins, add lemon grass and chili, and continue to simmer until potato is soft, approximately 5mins. 4. Liquidise. 5. Return to heat; add coconut and yogurt. Do not boil! 6. Serve (garnish with olive oil, and serve with crusty bread). ---------------------------------------------------------------------------
Nutrition
Ingredients
