Ingredients
3 large yams
4 cups chicken broth
2 cans coconut milk
2 Tablespoons Garlic-Ginger sauce (or more to taste)
2 teaspoons Kosher salt
cilantro (to garnish)
Preparation
Roast yams in 425 degree oven for 1 hour. When they are cool enough to handle, slide the skins off and put flesh into food processor or blender. Blend to puree. Pour into large pot and add chicken broth and coconut milk. Heat until simmering and add Garlic-ginger sauce and salt to taste. Garnish with a few cilantro leaves.
