Thai sweet potato soup with lemongrass, galangal and coconut milk Recipe

The Eat Out Woolworths Restaurant of The Year Eat Out Woolworths Financial Services Chef of the Year All the latest restaurant reviews

Join our community

Write reviews, comment on stories and enter competitions.
Sign up as a user
List your restaurant

Create and manage a listing for your restaurant.
Sign up as a restaurant
Claim your restaurant

Manage an existing listing.
Claim your restaurant

Get the latest restaurant and food news delivered to your inbox every week!

@eatout_southafrica

Thai sweet potato soup with lemongrass, galangal and coconut milk

Perfect for winter, this soup makes use of orange sweet potatoes and fragrant Thai-inspired seasoning.

Serves: 6

easy

garlic

lemongrass

soup

Ingredients

50ml olive oil

1 finely chopped onion

500g orange-fleshed sweet potatoes

2 chopped lemon grass stalks

2 tablespoons galangal

2 cloves crushed garlic

1 red, deseeded and chopped chilli

1 litre good quality chicken stock

410g tin coconut milk

Method

Sauté the onion, lemongrass, galangal, garlic, chilli and sweet potato in olive oil in a saucepan for 10 minutes. Add the stock and bring to the boil. Reduce heat and simmer for 20 to 30 minutes until soft. Cool and purée with the coconut milk. Reheat and serve with curry-flavoured croutons and coconut shavings.

Recipes and styling: Taryne Jakobi
Photography: Vanessa Lewis