I guess between Monday’s Asian Chicken Quinoa Salads in Orange Cups and today’s Thai Curry Potato Soup, this week kind of has an Asian theme around here. This ends up happening to me a lot, even though I don’t plan things like that. I’ll often have two cocktail recipes in a week, or like, two weeks straight of chicken recipes. Have you noticed? I guess I just make, photograph and post recipes that I’m in the mood for at any given time, and I guess this week it’s all about those Asian flavors!
While potatoes probably don’t immediately come to mind when you think about Asian food, potatoes are truly a food chameleon that will adapt to whatever flavor you want to lend them. Plus, one potato provides 45% of your daily Vitamin C needs (take THAT, cold and flu season).
For this Thai Curry Potato Soup, you start by making a very simple homemade curry paste with ingredients you should have no trouble locating at any major grocery store. Stir in two chopped Idaho® potatoes, some chicken broth, and a small spoonful of sambal oelek (a spicy Asian chili paste). Once the potatoes are tender, you’ll puree the mixture until it’s nice and smooth, then stir in some coconut milk for a little richness. Divide the soup into bowls and garnish with some fresh cilantro, sliced radishes, cashews and lime wedges. Enjoy!
Home Chef Tip: Toasting the spices in Step 1 "blooms" them and brings out their best flavor. You can use this technique with nearly any spice in any soup to create an intense depth of flavor.
Disclosure: This was a sponsored post written by me on behalf of Idaho® Potatoes. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.