Instructions: Trim root and green section from leeks and discard. Slice white portion and rinse under cold running water to remove all dirt. Melt butter in large saucepan over medium heat. Add leeks and cook until softened, about 5 minutes. Add potatoes and stock, cover and cook until potatoes are tender, about 30 minutes.

To make Thai herbs: Combine all ingredients and mix well. Set aside until serving.

To finish soup: Working in batches, puree soup in a food processor. Return to saucepan and heat through, 3-5 minutes. Season with salt and pepper. Ladle soup into bowls and swirl about 2 tablespoons coconut milk into each serving. Garnish with a spoonful of Thai herbs.

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