Spicy Red Curry Pork Soup with Sweet Potato & Coconut Milk

Pat pork dry with paper towel. Thinly slice spring onions, separating white/light green parts from dark greens. Peel and mince ginger. Pick basil leaves, discarding stems. Peel sweet potato, then medium dice. Cut lime into 6 wedges.

Heat oil in a medium-large pot over medium-high heat. When oil is shimmering, add pork and season with salt and pepper. Cook, breaking up with a wooden spoon, until browned and almost cooked through, 3-4 minutes.

Add spring onion whites and light greens, ginger, and Thai red curry paste. Stir to combine. Cook until paste darkens and spring onions are soft, about 1 minute.

Tip! The Thai Curry Paste is quite spicy, so just add a little if you don't like it too hot.

Add sweet potato and enough water to cover. Stir to combine, then increase heat to a boil, cover pot and reduce heat to medium. Simmer until sweet potato is tender, 10-12 minutes.

Add coconut milk and fish sauce then stir to combine. Increase heat to medium-high and return to a simmer to warm through. Add half the basil leaves, tearing as you add. Squeeze in the juice of 4 lime wedges (or to taste). Taste and add salt and pepper as needed.

Divide soup evenly between bowls. Garnish with dark greens of spring onion, as well as remaining basil and lime wedges. Enjoy!

Pat pork dry with paper towel. Thinly slice spring onions, separating white/light green parts from dark greens. Peel and mince ginger. Pick basil leaves, discarding stems. Peel sweet potato, then medium dice. Cut lime into 6 wedges.

Heat oil in a medium-large pot over medium-high heat. When oil is shimmering, add pork and season with salt and pepper. Cook, breaking up with a wooden spoon, until browned and almost cooked through, 3-4 minutes.

Add spring onion whites and light greens, ginger, and Thai red curry paste. Stir to combine. Cook until paste darkens and spring onions are soft, about 1 minute.

Tip! The Thai Curry Paste is quite spicy, so just add a little if you don't like it too hot.

Add sweet potato and enough water to cover. Stir to combine, then increase heat to a boil, cover pot and reduce heat to medium. Simmer until sweet potato is tender, 10-12 minutes.

Add coconut milk and fish sauce then stir to combine. Increase heat to medium-high and return to a simmer to warm through. Add half the basil leaves, tearing as you add. Squeeze in the juice of 4 lime wedges (or to taste). Taste and add salt and pepper as needed.

Divide soup evenly between bowls. Garnish with dark greens of spring onion, as well as remaining basil and lime wedges. Enjoy!