By Fraser Reid
It’s the Makrut lime leaves that really make this soup sing, but if you don’t have any you can use a stalk of lemongrass. Either way, feel free to garnish each bowl with some chopped fresh coriander.
Heat a pot on a medium-low heat and add the oil or butter. Fry the onion and garlic for 5–10 minutes until soft.
Add the sweet potato, chilli, ginger and lime leaves and give everything a stir.
Pour in 1.2 litres of boiling water and then add the crumbled stock cubes and creamed coc