Thai Curry Potato Soup

Thai Curry Potato Soup - In just about 30 minutes, you can put together this healthful and intensely flavorful potato soup! |

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!

Thai Curry Potato Soup - In just about 30 minutes, you can put together this healthful and intensely flavorful potato soup! |

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!

Thai Curry Potato Soup - In just about 30 minutes, you can put together this healthful and intensely flavorful potato soup! |

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Yield: 4 servings

Thai Curry Potato Soup

Thai Curry Potato Soup
Prep Time 15 minutes
Cook Time 20 minutes


  • 2 teaspoons olive oil
  • 3 garlic cloves, minced
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon curry powder
  • 2 medium Idaho® Russet potatoes (about 1-1/2 pounds), peeled and cut into 1-1/2-inch chunks
  • 4 cups chicken broth, divided (sub vegetable broth for a vegetarian soup)
  • 1 teaspoon sambal oelek
  • 1 can (14 ounces) lite coconut milk
  • ½ teaspoon kosher salt
  • Cashews, cilantro, lime wedges and sliced radishes for garnish (optional)


  1. In medium pot, heat oil over medium-low heat. Add garlic, ginger, coriander, turmeric and curry powder. Cook 2 minutes or until very fragrant, stirring constantly.
  2. Stir in potatoes, 3 cups broth and sambal oelek. Heat to boiling over medium-high heat. Reduce heat to medium; cook 15 to 20 minutes or until potatoes are very tender, stirring occasionally.
  3. Carefully transfer mixture to blender and blend until smooth.
  4. Transfer blended mixture back to pot set over medium heat. Stir in coconut milk, salt and remaining 1 cup broth. Cook 2 to 3 minutes until heated through.
  5. Divide soup between 4 bowls and serve garnished with cashews, cilantro, lime wedges and radishes, if desired.

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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.