Thai sweet potato and coconut soup

Sweet potato simmered with Thai curry paste, lemongrass and coconut milk, finished with lime. Warming and fragrant without being fiery.

Ingredients

• 15 ml Vegetable oil
• 1 Onions, chopped
• 0.2 Garlic, crushed
• 15 g Fresh ginger, grated
• 1 Lemongrass, bashed
• 40 g Thai curry paste (shrimp-free)
• 700 g Sweet potatoes, peeled and cubed
• 1 Vegetable stock cubes, made up with 700ml hot water
• 400 ml Coconut milk
• 1 Limes, juiced
• 10 g Fresh coriander, chopped
• 1 g Salt

Method

1. Fry the onion in the oil for 5 minutes, then add the garlic, ginger, lemongrass and curry paste and fry for 2 minutes until fragrant.
2. Add the sweet potato, stock and most of the coconut milk. Simmer for 20 minutes until soft.
3. Remove the lemongrass, blend until smooth and add lime juice and salt to taste. Serve with a swirl of the remaining coconut milk and the coriander.