In a large saucepan over medium-high heat, combine the sweet potatoes, chicken stock, ginger, and lime leaves. Allow the contents to come o a boil, and then turn the heat down to medium-low and continue to simmer for about 20 minutes or until the potatoes are tender to the touch.
3 medium sweet potatoes, 4 cups chicken stock, 3 thin slices of fresh ginger, 2 lime leaves
Remove the lime leaves and maybe even the ginger if you prefer. I kept the ginger in, as I love the taste however, if you are not a huge fan, you will find that leaving it in makes it very strong.
Remove the soup from the heat and use a hand mixer or a blender to blend the soup until completely smooth. Return the soup to low heat and mix in the coconut milk, water, and lime juice. Season to taste with salt and pepper. Stir well. You will know everything is mixed correctly once the coconut milk is completely blended in.
¾ cup coconut milk, 2 tablespoon lime juice, Sea salt and freshly ground black pepper to taste, ½ cup water
You can remove the pot from the heat at this point and sprinkle the chopped cilantro on top prior to serving. I hope you’ll enjoy it as much as I did!
2 tablespoon cilantro