Coconut soup

Ingredients for 4 servings:

• 400 ml coconut milk
• 500 g sweet potatoes
• 4 spring onions
• 200 g mushrooms, small
• 200 g cherry tomatoes
• 700 ml vegetable stock
• 2 tsp paste (lemongrass)
• 2 tsp ginger, freshly grated
• 3 tbsp lime juice
• 1 pinch(s) of chili powder (Pul Biber)
• some coriander leaves, fresh
• Salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

with sweet potatoes, mushrooms, spring onions and tomatoes

Peel and wash the sweet potatoes and cut into pieces (they shouldn’t be too large, but not too small either). Clean and rinse the spring onions and slice them diagonally into not too thick rings. Clean and halve the mushrooms. Also halve the cherry tomatoes. Bring the broth to a boil in a saucepan and let the sweet potato pieces simmer over low heat for about 5 minutes. Then add the coconut milk, lemongrass paste, 2 teaspoons of freshly grated ginger, 2 tablespoons of lime juice, the tomatoes, the mushrooms and a pinch of Pul Biber and let everything simmer for about 5 minutes. Then add the spring onion rings and let them simmer briefly in the soup. Finally, season the soup with a little salt and lime juice if desired, serve in soup bowls and sprinkle with a few coriander leaves.