1 each: onion, banana, tomato
1 tablespoon each: grated root ginger, lemon grass, chicken stock powder, lime or lemon juice
pinch each: curry powder, ground nutmeg
400ml each: coconut milk, water
salt and white pepper to taste
2 slices toast-thickness bread
2 tablespoons butter
200g canned or vacuum packed smoked fish
parsley to garnishPeel and roughly chop the kumara, onion and banana. Chop the tomato.
Place in a saucepan with the ginger, lemon grass, stock powder, juice, spices, coconut milk and water. Simmer, covered, on low heat, until the kumara is very soft. Cool and blend until velvety smooth. Season.
While the soup is cooking, lightly toast the bread then spread with butter and the flaked fish. (If using canned fish, drain it well first, reserving the juices for another dish). Place under a medium grill, until hot. Garnish with parsley. The soup can be topped with fried kumara shavings.