Prawn And Sweet Potato Soup - cooking recipe

Ingredients

1 tablespoon vegetable oil
3 garlic cloves, sliced
1 stalk lemongrass, cut into 3 and bashed
1 tablespoon minced ginger
2 teaspoons minced chili
2 kaffir lime leaves, both parts shredded without centre stalk
400 ml coconut cream
1 liter low sodium chicken broth
3 tablespoons fish sauce
1 1/2 tablespoons caster sugar
500 g sweet potatoes, peeled and cut into chunks
200 g rice vermicelli
1 small head of broccoli, cut into florets
16 peeled green prawns
2 spring onions, sliced
lime wedge, to serve

Preparation

Heat oil in a large pan, add garlic, lemongrass and ginger and fry for 1 minute.
Add chilli, shredded lime leaves, coconut cream and stock. Bring to a gentle simmer.
Stir in fish sauce and sugar. Cook sweet potato in coconut broth for 8 minutes or until tender.
Add rice noodles, broccoli and prawns and cook a further 3 minutes.
Ladle into bowls and serve with chopped spring onion and lime wedges.