Sweet Potato with Ginger Soup

Contrary to what the ingredients might suggest, this is served as a pudding in Vietnam, especially in the winter. The ginger supposedly helps you to sleep, and is also good for stomach aches.

Serves 4

20g ginger, chopped into long, thin strips
50g sweet potato, skinless, diced small
2 small bowls of water – I have used this image so you can see the size of the bowls for reference only. Ignore the ingredients!


3 tbspn palm sugar
Cornflour

To serve:

4 small bowls
Teaspoons


Boil the ginger, sweet potato, water and 1 tablespoon of palm sugar in a frying pan, with the lid off. Once brought to the boil, leave for 10 minutes (until the potato has become soft, but not mushy).


When the mixture has started to reduce (after about 10 minutes), add the 2 remaining tablespoons of sugar and stir. Mix 2 tablespoons of cornflour in water to form a paste (quite runny). Add 1 tablespoon of this mixture to the soup.

After about 5 minutes it will begin to look slightly gelatinous (15 minutes cooking time total). At this point, remove from the heat and serve a small amount into the bowls.

Serve hot (and apologies for the clarity of this pic!):

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