Thai Inspired Pork Soup with Sweet Potato & Coconut Milk

Prepare Ingredients:

Pat pork dry with paper towel. Wash the fresh produce. Thinly slice spring onions, separating 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.

Brown Pork:

Heat 1 tablespoon canola 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.

Cook Spring Onions & Ginger

Add spring onion whites and light greens, ginger, and thai red curry paste to pot with pork and stir to combine. Cook until paste darkens and spring onions are soft, about 1 minute.

Cook Sweet Potatoes:

Add sweet potato, and enough water to cover the sweet potatoes then stir to combine. Increase heat to high and bring to a boil, cover and reduce heat to medium. Simmer until sweet potato is tender, 10-12 minutes.

Simmer Soup:

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.

You Plate It:

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