Trim and discard root and green sections of leeks. Slice thinly, then toss into a sink full of cold water. Agitate briskly with your hands, then allow to sit. This gets rid of the dirt and grit.
Drain well.
In the bottom of a heavy stock pot, melt the butter. Add leeks, cook til soft, then add potatoes and stock. Cover, simmer for about 20 minutes, or until potatoes are soft. Stir in coconut milk.
Combine Thai herb ingredients in a small bowl, set aside til serving time.
Puree the soup in a food processor (or blender) in small batches. Return to pan, heat through for 3 to 5 more minutes. Serve garnished with Thai herbs.
I wouldn't mind a bowl of that right now!
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