In just about 30 minutes, you can put together this healthful and intensely flavorful Thai Curry Potato Soup!
I guess between some Asian chicken salad I made on Monday, 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).
How to make curry potato soup:
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 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 (also the star ingredient in my coconut risotto) for a little richness.
Divide the soup into bowls and garnish with some fresh cilantro, sliced radishes, cashews and lime wedges. Enjoy!
- 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)
- 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.
- 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.
- Carefully transfer mixture to blender and blend until smooth.
- 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.
- Divide soup between 4 bowls and serve garnished with cashews, cilantro, lime wedges and radishes, if desired.
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.
Amount Per Serving: Calories: 247Total Fat: 15gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 1238mgCarbohydrates: 25gFiber: 3gSugar: 2gProtein: 6g
MORE GREAT SOUP RECIPES:
- Instant Pot Lentil Soup – no sautéing necessary!
- Slow Cooker Vegetable Beef Soup – my mom’s recipe!
- Ham and Potato Soup – use leftover ham or a ham steak.
- Lemon Chicken & Rice Soup – a homemade version of a diner classic.
- Slow Cooker Carrot & Apple Soup – another great fall soup recipe.
- Creamy Chicken, Tortellini & Mushroom Soup – one of my favorites all winter long.
- One Pot Cauliflower Chowder from Oh Sweet Basil
- Creamy Chicken Tortilla Soup from The Cookie Rookie