- 1 red onion
- A handful of coriander
- 400g souping mushrooms
- 1 sweet potato
- 1 tbsp Thai green curry paste
- 1 vegetable stock cube
- 1 lime
- Sea salt
- Freshly ground pepper
- 1 tbsp olive oil
- 750ml boiling water
- 1.
Peel the red onion and thinly slice it. Separate the leaves and stalks of the coriander (save the leaves for later in the recipe). Finely slice the stalks. Thinly slice the mushrooms.
- 2.
Pour 1 tbsp oil into a pan and warm to a medium heat. Slide in the chopped mushrooms, onion and coriander stalks. Sprinkle in a little salt and pepper. Fry for 3-4 mins, stirring occasionally, till the veg are glossy.
- 3.
Meanwhile, scrub the sweet potato and chop it into small dice. Slide into the pan. Add the Thai green curry paste. Give everything a good stir and cook for a further 1 min.
- 4.
Crumble the stock cube into the pan. Pour in 750ml boiling water. Return the to boil, then reduce to a simmer. Cook for 20 mins, till the sweet potato is tender.
- 5.
Squeeze the juice from half the lime into the soup. Use a stick blender to part blend the soup for a thicker texture, or leave it as a chunky broth if you prefer. Ladle the soup into bowls and serve with wedges of the remaining lime half for squeezing.