Did I ruin it horribly with these cavalier changes? I don’t think so. The coconut broth was made by warming coconut milk, vegetable stock, and my lemongrass stalks in a deep saute pan. Sweet potato slices were added, the pan was covered, and it cooked for eight minutes. Then, chopped bok choy was added, and it continued cooking for another four minutes. Let me pause, because if none of this sounds appealing at all, just consider cooking some sweet potato in coconut milk. That discovery alone made this dish an amazing experience. When I tasted a piece of sweet potato for doneness, it was really delicious. Next Thanksgiving, I’m thinking the sweet potato dish should absolutely involve coconut milk. Now, back to the matter at hand. Meanwhile, the tofu cubes were sauteed with chillies, soy sauce, ginger, lime juice, and no sugar because I skipped it. I do that. I prefer to let the acidity have its way with the flavor profile. I can’t help it.
The finished soup turned out great. The vegetables in the coconut broth were mild, cooked to a softened state, and rich tasting from their time in the flavorful liquid. The tofu cubes sitting on top were spicy and sharply flavored from the chilli sauce. Little by little, the chilli sauce meandered into the coconut broth, and the flavors mixed, and it was all wonderful together. I will make it again for certain, and I will fondly remember this coconut milk and sweet potato rendezvous.