- 1 medium sweet potato (375g)
- 1 tablespoon unrefined coconut oil
- 250g organic tofu, cubed
- 2 kaffir lime leaves
- 3 tablespoons Thai red curry paste
- 270ml coconut milk
- 500ml vegetable stock (plus 300ml extra stock)
- 30g washed Asian greens (I used gai-lan/Chinese broccoli)
- sliced spring onion, to serve
- chopped coriander leaves, to serve
- Thai basil leaves, to serve
- toasted crushed peanuts, to serve
- sliced red chilli, to serve
- To makes sweet potato noodles, peel the sweet potato and trim the top and bottom. Cut the sweet potato in half. Use a spiralizer to make sweet potato noodles. Alternatively, use a julienne peeler to shave long thin strips of noodles. Set aside.
- Heat coconut oil in a heavy bottomed saucepan or dutch oven on medium. Add tofu and sauté for a couple of minutes until starting to turn golden.
- Add limes leaves, red curry paste and coconut milk. Cook for another 2 minutes.
- Add stock and reduce heat to low. Cover and simmer for 10 to 15 minutes minutes until fragrant and piping hot. If you feel the soup has thickened a lot, add a quarter cup of the extra sauce to loosen it. You can keep adding some of the extra stock till a desired broth like consistency has reached.
- Remove from heat. Add the sweet potato noodles to the pot. Mix well. Cover and rest for 5 minutes.
- To serve soup, divide Asian greens between two bowls. Ladle soup equally between both bowls. Top with chopped spring onion, coriander and Thai basil. Garnish with crushed peanut and red chilli.
To bulk up the meal, you can cook one serve of soba or rice noodles per bowl and place it at the bottom with the greens while serving. Then top with soup and enjoy a heartier meal.
Broccoli florets also make a great addition to the bowl.