Thai-Style Sweet Potato Soup

Name: Thai-Style Sweet Potato Soup
Yield: Serves 6
Cuisine: Thai
Ingredients: 2 tablespoons olive oil; 1 medium onion, roughly chopped; 1 x 400 g tin of coconut milk; 2 garlic cloves, chopped; 1 tablespoon desiccated coconut (to garnish); 15 g fresh ginger, peeled and chopped; 1 handful fresh coriander, stalks and all, roughly chopped (plus more for garnish); 1 tablespoon dark brown sugar; 900 ml vegetable stock (or 2 stock cubes dissolved in 900ml hot water); 2 to 3 tablespoons red Thai curry paste (depending on how spicy you like it); freshly ground black pepper; 3 tablespoons fish sauce; 3 lime leaves; 400 g sweet potatoes, peeled and cut into equal small chunks; 1 lemongrass stalk, almost halved lengthways; 1 lime, zested and halved

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

About

A smooth sweet potato soup with a refreshing Thai twist.

To make this vegan, just leave out the fish sauce.
When preparing lemongrass, you want to keep the lemongrass as a single piece as you’re going to remove it from the pan before blitzing. Cut it in half lengthways but stop before you get to the bottom, leaving the bulb intact. Then use a small pan or a kitchen mallet to bruise it – this helps let all the flavour out.

Ingredients

Asia
Thailand
Pescatarian
Soup
Gluten-free
South East Asia

Ingredients

Method