Thai sweet potato soup with chicken skewers and sesame

Ingredients for 6 servings:

• 2 large sweet potatoes
• 4 m.-sized potatoes
• 2 onions
• 1 stalk(s) lemongrass
• 2 garlic cloves
• 1 carrot(s)
• some ginger, fresh
• 1 small chili pepper(s)
• 2 cups of cream
• 2 cans of coconut milk
• 300 ml vegetable stock
• 1 bell pepper(s), red
• some soy sauce
• 1 chicken breast, cut into 2 cm thick cubes
• Honey
• sesame
• butter
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Flatten the lemongrass with the back of a knife and sauté in a little butter with the finely chopped garlic and diced onion. Wash and peel the carrot, sweet potato, and potatoes, dice evenly, add them to the onions, and sauté over low heat for at least 10 minutes. Season with salt and pepper and a little nutmeg. Add the stock and bring to a boil. Season the diced chicken with salt and pepper and marinate with soy sauce. Dice the bell pepper into 2 cm pieces and skewer them on a shish kebab skewer with the marinated chicken. Brown them on all sides in a little oil in a pan. Keep warm in the oven at 70°C. Blend the soup thoroughly. Add the coconut milk and the finely chopped chili pepper. If you like it spicier, you can add more chili. Refine with soy sauce. I like to serve the soup in soup bowls. Place the chicken skewer on top, which I coat with honey and sprinkle with sesame seeds just before serving.