The sweet potato is a wonderful alkaline staple. This is a Thai soup that uses coconut milk and stock. Use as much or little chilli as you like, depending on who will be eating this one. The coconut butter has a high heat threshold, so is useful in Asian cooking.


  • 1 tablespoon coconut butter
  • 1 tablespoon ginger root
  • 2 garlic cloves
  • Chilli to taste
  • 200 ml coconut milk
  • 300 ml vegetable stock
  • 450 g sweet potato
  • Rock salt
  • Coriander


In a wok or wide, deep frying pan melt the coconut butter (you can use the thick cream on top of the tin) and let it warm through. Dice the ginger, garlic and chilli and slow-fry for two or three minutes – don’t let them burn. Add the coconut milk and stock. Peel and cube the sweet potato, add to the pan and simmer for about fifteen minutes. Blend until very fine. Pour into serving bowl and season with rock salt. Scatter with chopped coriander.

The Alkaline Cookbook, by Dr Stephan Domenig and Heinz Erlacher, published by Modern Books, RRP £14.99, 10th March 2016. Photography from Elwin Street Productions 2016.