This recipe was created especially for Frieda’s by chefs Heather Sperling and Emily Fiffer of Botanica. Located in Silverlake, CA., Botanica was named one of the Top 10 Best New Restaurants in 2017 by LA Magazine.
2 tablespoons coconut oil
1 large shallot, minced (around 3 tablespoons)
1 heaping tablespoon minced ginger
3 large garlic cloves, minced
1 green chile, minced
1 heaping tablespoon minced cilantro stems
1 heaping tablespoon minced lemongrass
3 cups coconut milk
1 teaspoon fish sauce (optional)
2 teaspoons soy sauce
1/4 cup fresh lime juice
2 heaping cups Swiss chard leaves, cut in ribbons
1 1/2 cups cilantro leaves
1 large Stokes Purple® sweet potato, cubed
2 cups cooked rice noodles
1/2 cup scallions, thinly cut on the bias
1/2 cup mint leaves
In a medium pot, warm the coconut oil over medium heat. Add the shallot, ginger, garlic, green chile, cilantro stems and lemongrass, season with salt, and sauté until fragrant and soft. Add the coconut milk to the pot, bring to a simmer, and cook, stirring regularly, for 10 minutes.
Transfer the broth to a blender and add fish sauce, soy sauce, lime, 1 cup of chard leaves and 1 cup cilantro leaves. Puree until fully blended -- it should become bright green. Reserve warm until ready to serve. Just before serving, stir the remaining 1 cup of chard leaves into the coconut broth.
Bring a pot of heavily salted water to a boil and blanch the Stokes Purple® sweet potato cubes until fully cooked. Once done, drain and transfer to the coconut broth.
Divide the rice noodles between four serving bowls and ladle the soup over top. Garnish with scallions, while mint leaves and the remaining ½ cup of cilantro leaves. Serve with lime wedges on the side.