Sweet Potato Soup Recipe with Coconut Milk By Veena Theagarajan

This soup is a definite try for all sweet potato lovers. The flavours from lime leave, lemon grass, bird eye chili is really gives amazing taste. Because it has sweet potato, chickpea, tofu this can be meal replacer & really good balanced soup with all nutrients and protein. If you want to serve as starter/ appetizer you can do it too.  If you want to avoid Coconut milk you can try with milk too. If you are adding milk add it after switching it off and after it has cool down a bit.

Cooked Sweet potato - 2 (slice it. small)
kaffir leaves / Lime leaves - 2 (small..slice it)
Ginger - 1/2 inch (slice thinly)
garlic - 3-4 pods (chop finely)
White part of spring onion - 1 teaspoon
Lemon grass - 1 Chopped roughly
Coconut oil - 1 - 2 teaspoon
bird eye red chili - 2-3 (adjust to your spice level chopped)
Cooked Chickpea (channa) - 1/4 cup
Pan fried Tofu - 10 1/2 inch pieces
salt to taste
peanut butter - 1 tablespoon
coconut milk - 1/2 cup (thick one)
spring onion - 2 tablespoon (green part)
Rice flour- 1 teaspoon (mix it with 2 tablespoon of water)


Heat coconut oil. Add ginger, garlic, lime leaves, white part of spring onion. Fry till slight color change. Add lemon grass. Fry for 2 mins
Add cooked sweet potato, chickpea, chili. Add water, salt. Let it boil for 3 mins. Add pan fried tofu. Let it boil again for 2-3 mins.
Add Rice flour water. Mix well. Add spring onion, peanut butter mix well. cook for another 2 mins. 
Add coconut milk and cook for another min (don't let it boil for too much). 
Switch it off. Soup is ready