1tspgrated lemon grass or one stalkbroken in three
100mlcoconut cream1/2 cup
coriander leaves to serve
Take a large souppot and heat the coconut oil. Add the onion and fry until they become translucent. Add the lemon grass, cilantro stalks, galangal and turmeric and bake alongside for a bit.
Add the sweet potato cubes, the garlic, lime-peel, fishsauce and the stock and bring to the boil.
Turn the heat down and cook for about 15 minutes or until the potato is soft. Remove the limepeel from the soup and if you have used the whole lemongrass stalk remove that as well.Puree the rest of the soup with a stickblender
Once smooth, add the coconut cream and the lime juice.
Serve with fresh coriander and a swirl of coconut on top.