Sweet Potato, Coconut & Lemongrass Soup with Coriander Sambal Recipe

In a large pot, heat the vegetable oil over medium heat. Add the diced onion and cook until softened.

Add the minced garlic, grated ginger, and sliced red chili (if using) to the pot. Cook for another minute until fragrant.

Add the cubed sweet potatoes, lemongrass stalk, coconut milk, and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes until the sweet potatoes are soft and cooked through.

While the soup is simmering, prepare the coriander sambal by blending the coriander leaves, garlic, red chili, lime juice, and salt in a blender or food processor until smooth.

Remove the lemongrass stalk from the soup and discard. Use an immersion blender or transfer the soup to a blender in batches to puree until smooth.

Stir in the lime juice and season with salt and pepper to taste.

To serve, ladle the soup into bowls and top with a spoonful of coriander sambal. Garnish with fresh coriander leaves.