Southern Thai Mussaman and Sweet Potato Soup

Meanwhile bring 700ml of water to the boil in a kettle. Finely chop the spring onion widthways into ½cm discs, separate the white from the green parts and peel and finely chop the garlic. Peel the ginger using the edge of a spoon and then grate or chop it very finely.

Meanwhile heat 1 tbsp of oil on medium-low heat in a saucepan big enough to hold the soup. Add in the whites of the spring onions, the ginger and the garlic. After one minute add the Massaman curry paste and stir. Tip: If you are sensitive to spice add the paste bit by bit to taste.

After another minute add in the coconut milk and stir until smooth. Add the stock pot with the 700ml of boiled water and bring to a simmer. Meanwhile peel and chop the sweet potato into 2cm chunks.

Add the peanut butter and the sweet potato chunks. Roll the lime firmly between the flat of your hand and the work surface. Once you’ve loosened it up, cut it in half and squeeze half of the lime juice into the soup. Simmer gently for 10 mins.

After 10 mins test the sweet potatoes to see if they are soft enough to eat. Test for seasoning and add a little more salt if needed.