Have you ever tried to sweet potato soup with lemongrass and coconut milk? If you haven´t, it´s about time you try. This recipe combines sweet potato with traditional Thai ingredients.
It is autumn now, and as it´s getting colder, I really feel like something hearty and hot to warm myself when I get home in the evening. As the colorfulness of the trees disappears, and the rain pours down outside, my appetite for soup is increasing.
This soup serves three-four people.
1 large sweet potato (700 gram)
1 red chili
2 cloves of garlic
Ginger (about the size of a lime)
8 kaffir leaves
Juice of ¼ lime
2 tbs. dark soy sauce
pinch of sugar (or palm sugar)
salt to taste
5 dl water
3 dl coconut milk
Peel the sweet potato and cut it into squares. Chop chili and garlic, and grate the ginger. Split the lemongrass in two. Add all ingredients except for the coconut milk into a saucepan, and boil for 30 minutes. Remove the lemongrass and the kaffir leaves, and blend all the ingredients to a smooth soup. Add the coconut milk (save some for serving), and boil for five minutes. Add more salt and lime juice to taste.
Serve the soup with some coconut milk sprinkled over, and some coriander if you have.
Do you have a favorite soup for cold weather? Feel free to share a link to the recipe.
I´m an Oslo based web publisher with passion for communication, travel and a green lifestyle. When I travel, I prefer to go slow, sustainable, and “live like a local”. Why slow? It is about challenging the cult of speed, and to enjoy the small things in life and to live in the present.