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Hot-and-sour coconut soup

Need a healthy dinner that comes together in under half an hour? Our hot-and-sour coconut soup is a belly-warming bowl of goodness. And it fits in perfectly with one of food’s hottest trends, Asian flavours!


1L vegetable stock
400 ml coconut cream
1.4 kg sweet potatoes, chopped
20g coriander, chopped
7–10 cm ginger, peeled and sliced
4 lime leaves
1 stalk lemon grass, bruised
1 tbsp fish sauce
Juice of 2 limes
1 green chilli, sliced, plus extra to garnish
Salt and cracked black pepper

1. Bring the stock and coconut cream to the boil in a pot over medium heat. Add the sweet potatoes, coriander (reserving some to garnish), ginger, lime leaves, lemon grass and fish sauce. Cook for 10–15 minutes, until the sweet potatoes are soft.
2. Add the lime juice and chilli, and season. Serve garnished with extra chilli and coriander.

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