Smoky, hearty chowders

Natural Health, Sept-Oct, 1998 by Rosemary Serviss

1. Combine sweet potatoes, lemon grass, red curry paste, stock, coconut milk, and salt in 4-quart pot. Stir as you bring to boil over medium-high heat. Cover, reduce heat to low, and simmer until sweet potatoes are tender, about 8 minutes. Turn off heat and discard lemon grass,

2. With slotted spoon, transfer 2 cups sweet potatoes to workbowl of food processor and puree until smooth. Stir pureed potatoes back into pot, along with baked tofu, and reheat over medium flame.

3. Add arrowroot mixture to pot, stirring constantly until thickened, 3 to 4 minutes. Turn off heat and stir in snow peas. Ladle into bowls and serve immediately.

Note: Thai red curry paste is a mixture of red chile peppers, onion, garlic, spices, and salt. You'll find it in natural and gourmet food stores, and in ethnic markets. We like this soup spicy and add the full 1 1/2 teaspoons, but you may adjust the amount to suit your personal preference.

PER SERVING: 309 calories, 7g protein 17g fat, 35g carbohydrates, 5.2g fiber, 221mg sodium, 201% vitamin A, 49% vitamin C, 8% calcium

Rosemary Serviss is placement director at The Natural Gourmet Cookery School in New York City.