Green Bean With Sweet Potato Soup

I was happy my family members enjoyed very much the Green Beans With Barley Sweet Soup which I prepared for them.  My Pa who is usually very selective with his food finished a bowl of it for tea time.  So this time, I tried cooking another green beans sweet soup with sweet potatoes and coconut cream. 

Green Bean, Sweet Potato Soup with coconut cream

Green Bean, Sweet Potato Soup without coconut cream

I came across this recipe in the local newspaper sometime ago which looks good.  The soup taste good with or without the coconut cream.  For those who are on healthy diet, just omit the coconut cream.

Ingredients for the Sweet Soup

Ingredients
[serves 8-10]

300 gm dried green beans - pick and discard any grit or discoloured beans, rinse beans under running water

2-3 screwpine [pandan] leaves - wash and knotted

3 litres water

500 gm sweet potatoes [orange colour] - peel and cut into cubes or wedges
125 gm honey rock sugar to taste

1. Pour water in a large deep pot, add in green beans and pandan leaves. Bring to boil over high heat, then turn to medium heat and continue cooking for 40 - 45 minutes or until beans are cooked and soft.  Stirring occasionally. 
2. Add in sweet potatoes to cook for another 15 minutes or until soft.  Add in rock sugar to taste and stir until it dissolves.  Turn off heat and serve with or without coconut cream.

Cooked sweet soup in the pot

Coconut Cream Preparation

200 ml thick coconut milk

50 ml water

1 tsp salt

1 tsp cornstarch mixed with 1 tsp water

1. While green beans are cooking, pour coconut milk in a small saucepan, add in 50 ml water and salt.  Cook over low heat, keep stirring until small bubbles form on the sides of the pan.  Add cornstarch mixture and stir until slightly thickens.  Pour into a container to cool.