Malaysia to-go: Spicy Coconut Sweet Potato Soup
Inspired by an extended stay in Penang, The Ex-Press's resident chef cooks up an enticing mix of Asian flavours with Spicy Coconut Sweet Potato Soup
By Louise Crosby
I lived for awhile in Penang, Malaysia, where the mix of Malay, Chinese and Indian cuisines makes for some fantastic eating. The food at roadside stalls, known as hawker food, was so delicious, inexpensive and safe, we hardly ever cooked at home. Compared to our bland Western diet, it was hot, pungent, fragrant, sweet, salty, sour, tangy, an explosion of flavour in the mouth. I loved all that but loved it even more if there was coconut milk involved, its creamy sweetness balancing the heat. Fresh-pressed from the coconuts that grew all around, it took food from heavenly to sublime. Just thinking about it makes me want to go back. Back here in Canada, I use canned unsweetened coconut milk, which is perfectly fine, adding it to curries and noodle dishes and soups like this Spicy Coconut Sweet Potato Soup from ...