Thai red curry sweet potato soup

This hearty soup is packed with fragrant Thai flavours of lemongrass, lime and coconut, with a comforting chilli warmth.

SERVES 4 PREP 15min COOK about 35min

• 1tbsp olive or coconut oil

• 150g shallots, roughly chopped

• 2 garlic cloves, finely chopped

• 2tbsp Thai red curry paste

• Small bunch coriander, leaves and stalks chopped separately

• 700g sweet potatoes, peeled and cut into 3cm chunks

• 1 stalk lemongrass, halved lengthways

• 900ml hot vegetable stock

• Zest and juice 1 lime, plus extra wedges, to serve

• 200ml coconut milk

• 1-2tsp Thai fish sauce, optional

• 2 spring onions, finely sliced

• 25g salted roasted peanuts, roughly chopped

• Chilli oil and chilli flakes, optional, to serve

1 Heat oil in a casserole or large, deep pan. Add shallots and garlic, and cook gently over low heat for 10min, until softened. Add curry paste and coriander stalks and cook, stirring, for 2-3min.

2 Add the sweet potato and lemongrass, and stir to coat. Cover with the stock, add lime zest and bring to the boil. Reduce the heat to medium and simmer for 15-20min, until the potato is tender. Remove and discard the lemongrass.

3 Stir in the coconut milk, fish sauce, if using, and lime juice. Transfer to a blender in batches and blend until smooth, and then return to the pan and reheat. Taste and add a little salt or extra fish sauce, if needed.

4 Ladle into bowls and sprinkle over the coriander leaves, spring onions and chopped peanuts. Add a drizzle of chilli oil and a pinch of chilli flakes, if you like. Serve with lime wedges on the side. PER SERVING: CALS 366; FAT 16G; SAT FAT 9G; CARBS 44G