Prawn and Sweet Potato Soup

Submitted by Chickee

"When you want a soup that isn't too spicy or in your face this mild coconut broth is perfect."

 

• Ready In: 25mins
• Ingredients: 16
• Serves: 4

ingredients

• 1 tablespoon vegetable oil
• 3 garlic cloves, sliced
• 1 stalk lemongrass, cut into 3 and bashed
• 1 tablespoon minced ginger
• 2 teaspoons minced chili
• 2 kaffir lime leaves, both parts shredded without centre stalk
• 400 ml coconut cream
• 1 liter low sodium chicken broth
• 3 tablespoons fish sauce
• 1 1⁄2 tablespoons caster sugar
• 500 g sweet potatoes, peeled and cut into chunks
• 200 g rice vermicelli
• 1 small head of broccoli, cut into florets
• 16 peeled green prawns
• 2 spring onions, sliced
• lime wedge, to serve

directions

1. Heat oil in a large pan, add garlic, lemongrass and ginger and fry for 1 minute.
2. Add chilli, shredded lime leaves, coconut cream and stock. Bring to a gentle simmer.
3. Stir in fish sauce and sugar. Cook sweet potato in coconut broth for 8 minutes or until tender.
4. Add rice noodles, broccoli and prawns and cook a further 3 minutes.
5. Ladle into bowls and serve with chopped spring onion and lime wedges.