in Soup Recipes

Sweet potato soup with coconut milk and lemongrass

updated

Spread the love

Ingredients for 4 servings:

  • 3 m.-sized sweet potatoes
  • 400 ml coconut milk (small can)
  • 400 ml water
  • 2 stalk(s) lemongrass
  • e.g. sesame
  • n. B. Salt
  • n. B. Balsamic cream

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

Peel and finely chop the three sweet potatoes, and place them in a pot. Add the coconut milk and the same amount of water. Roughly chop the lemongrass (this makes it easier to remove) and add it, adding salt if desired. Cook until the potatoes break down. Remove the lemongrass and puree the rest. Serve with sesame seeds and balsamic vinegar.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Asian wok with chicken and rice

pointed cabbage and minced meat pan