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


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


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

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