Ingredients

• 4 medium to small potatoes (peeled and cubed)
  
• 3 small onions (diced)
  
• 3 cups string beans (chopped into 1-inch pieces)
  
• 1 cup milk
  
• 3 cups coconut milk
  
• 10 kaffir lime leaves (minced)
  
• 4-5 garlic cloves (minced)
  
• 1/2 cup peanuts (mashed)
  
• 1 small piece fresh turmeric (grated)
  
• 1 small piece of fresh ginger (grated)
  
• 2 tablespoons lemongrass stalks (finely chopped)
  
• 4 dried Thai red chili peppers
  
• 2 tablespoons Khmer curry spice
  
• 3 anise stars
  
• 1 teaspoon prawn paste
  
• 2 tablespoons of palm sugar (use brown sugar as an alternative)
  
• Oil
  
• Salt
  
• Pepper

Directions

• Put the 4 dried peppers in some water to soak
  
• Toast the anise stars and curry seasoning (with no oil) over low heat, until they are soft.
  
• Mash the anise stars and curry seasoning together until they form a powder (maybe 10 minutes of mashing).
  
• Mash turmeric, lemongrass, lime leaves, and ginger together for around 10 minutes.
  
• Chop the peppers that were soaking in water until they form a paste.
  
• Cook the pepper paste in a bit of oil in a large soup pot on low heat.
  
• Add prawn paste cook for one minute (it will smell horrible but its ok).
  
• Add the garlic, turmeric, lemongrass, lime leaf, and ginger mixture and cook for 3 minutes.
  
• Add palm sugar and salt to taste and cook for 1 minute.
  
• Add half of the coconut milk, half of the anise/curry powder, and all of the vegetables.
  
• Cook for 3-5 minutes.
  
• Add the rest of the coconut milk.
  
• Cook for 10-15 minutes on medium heat until the potatoes are soft.
  
• Add the peanuts and the other half of the anise/curry powder.
  
• Cook for 3-5 more minutes.
  
• Add milk, salt, and pepper to taste.
  
• Serve hot with bread or rice.
  

#soup #glutenfree