The mind blowing game changer
Before the world pandemic hit, I was lucky enough to visit one of my investors on his private yacht in Ibiza and I was served an amazing thai style rice dish with thinly sliced kafir lime leaves. This was a mind blowing game changer for me, since I have always just put the leaves in whole and let them steep and then removed them before serving. But OMG, seriously WOW. The flavor explosion of the lime leaves was insane, it was the taste that I had tried so many times to get, but I could never crack the code to it. So simple, when you know.
So todays recipe is a cudo to his chef, for giving me that experience.
This soup is so easy to make, even if you can't be asked to make the toppings and fish - just make gallons of this, and top with whatever you like - you will thank yourself for it on the days when you don't wanna cook.
I should add, here, that if you can't get Kafir lime leaves, don't give up. You can add finely grated lime zest to the soup in the final stages of blending, to give it that citrus feel.
Sweet potato thai soup
Yield: 3-4 serving
Prep time: 12 min
Cooking time: 1 hour in the oven + 10 minutes for the garnish
500 g sweet potato, skin on
1 large onion, Sliced
2 cloves garlic, sliced
1/2 tbsp sliced fresh ginger
4 kafir lime leaves thinly sliced (optional - but AMAZING if you can get it at your local asian supermarket, they come frozen at my local shop)
150-200 ml of bouillon water (depending on the thickness you would like to have)
200 ml coconut milk
1/2 tsp. salt
lime or lemon
1 red pepper, halved and sliced into bite sized pieces.
1 large red onion, sliced
1 handful of thai basil or coriander (or both)
300 g of filleted fish cut into 2,5x2,5 cm/ 1 x 1 inch pieces. NOTE: I used redfish
Pre-heat the oven to 200*c/395*F
Place the sweet potatoes with the skin on a baking tray lined with baking paper.
Depending on the size of the sweet potatoes, bake for about 35-50 minutes until they are completely tender.