Summary

Ingredients

• 1 sweet potato (s)
• 2 spring onion (s)
• 10 mushrooms
• 8 cherry tomato (s)
• 300 ml vegetable stock, vegan
• 200 ml coconut milk
• 0.5 teaspoon ½ lemongrass
• 0.5 teaspoon ½ ginger
• 1 lime (s)
• a bit salt
• some coriander green

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Instructions

1. Peel and chop the sweet potato. Cut the spring onions into rings, halve the mushrooms and tomatoes.
2. Let the sweet potato cook in the hot broth for 5 minutes. Add coconut milk, lemongrass, ginger, 1 tablespoon lime juice, tomatoes and mushrooms and simmer for another 5 minutes.
3. Soak the spring onions briefly, season with salt and serve sprinkled with coriander.