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