Thai Sweet Potato Soup

Ingredients

• 1 sweet potato (400 g)
• 2 Pak Choi
• 0.5 bunch Thai basil (Horapa, 10 g)
• 1 Organic Lime
• 1 Shallot
• 5 g ginger root
• 2 Spring Onions
• 2 tbsp soy oil
• 1 tbsp yellow Thai curry paste
• 250 ml coconut milk
• 250 ml vegetable broth
• Salt
• 120 g frozen peas (thawed)

Instructions

1. 1.

   Peel the sweet potato and cut into ½ cm thick, bite‑size slices. Clean, rinse, and dry the pak choi; slice stems into strips and chop leaves into large pieces. Wash the basil, pat dry, and tear off leaves. Rinse the lime under hot water, dry, cut in half, then slice the center into 3–4 thin wedges and halve them. Squeeze out the remaining lime juice.

2. 2.

   Peel and finely dice the shallot. Peel and grate the ginger. Trim and rinse the spring onions; cut a few rings for garnish and mince the rest. Heat oil in a pot. Sauté the shallot over medium heat for 2 minutes. Add the minced spring onion and ginger, cooking for another 2–3 minutes while stirring.

3. 3.

   Stir in the curry paste and let it steam for 1 minute. Pour in coconut milk and broth, bringing to a boil. Season with lime juice and salt. Add the sweet potato and simmer for about 4 minutes over medium heat. Add the lime wedges, pak choi, and peas, cooking for another 3 minutes.

4. 4.

   Add the basil and cook for 1 more minute. Remove the vegetables from the soup, place them in a deep bowl, pour the broth over them, and sprinkle with the spring onion rings.