• 6 cups of home made bone stock (chicken, lamb or vegetable)
• approx. 200g dried rice stick noodles (optional, I add in for the kids sometimes)
• 8 cups water (for boiling and soaking rice noodles)
• 1 tablespoon fresh, grated ginger
• 2 stalks lemongrass—top third discarded, gently smashed and finely cut / diced
• 500g sweet potatoes, washed and cut into 1/2 inch sized pieces
• 3 tablespoons tamari
• 2 medium sized tomatoes, chopped
• 1/2 teaspoon himalayan or celtic sea salt and pepper to taste
• 1 small head cabbage i.e. approximately 4 cups, finely sliced
• 1 cup coconut milk
• Juice of 1 lime, plus lime wedges to serve
• 1 1/2 cups cilantro leaves and sprigs, finely chopped

Directions:

If using rice noodles

1. 1. Bring approximately 8 cups of water to the boil (in a pot or kettle).
   2. Turn off the heat and add the rice noodles into the pot or bowl of hot water.  Leave to soak until the noodles are softened e.g.  about 7 – 10 minutes.
   3. Drain and transfer to another bowl.

To make the soup

1. Heat the coconut oil in a large saucepan.  Add the ginger and lemongrass and cook over a low heat, until fragrant.
2. Add the stock, sweet potato, soy sauce, tomato, pepper and salt.  Cover and bring to the boil. Once it’s come to the boil, lower the heat and simmer until the sweet potato is tender, approximately 10 minutes.
3. If you prefer a ‘smooth’ soup, transfer the ingredients to a blender and blend on high until smooth.  Otherwise leave as is.
4. Once blended and/or the potato is cooked, add the cabbage and coconut milk into the saucepan with the cooked ingredients, and simmer for 5 minutes.
5. Stir in the lime juice, coriander (cilantro) and rice noodles.
6. Taste before serving and add any extra lime juice, salt and / or pepper that might be needed.  Add it in and it’s ready to serve.
7. Ladle into bowls.
8. Serve with a touch of chopped coriander on the top and with lime wedges on the side.   Enjoy!