Heat large Dutch oven or pot over medium heat. Add olive oil.

Add shallots, garlic, serrano chili pepper and green onion. Sauté 2-3 minutes.

Incorporate gochujang paste and mix well for 2 minutes.

Mix in coconut milk, peanut butter, stock, soy sauce, pinch of salt and pepper. Stir well and bring to boil.

Reduce heat to simmer, add sweet potatoes and cook 10 minutes or until potatoes are tender.

Add kale, mushrooms and lime juice. Cook 5 minutes. Taste and adjust seasoning, if needed.

Serve warm with fresh green onions and squeeze of lime.