Thai Curry Potato Soup
In just about 30 minutes, you can put together this healthful and intensely flavorful Thai Curry Potato Soup!
Ingredients
- 2 teaspoons olive oil
- 3 garlic cloves minced
- 2 teaspoons grated fresh ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- ½ teaspoon curry powder
- 2 medium 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 lite coconut milk 14 ounces
- ½ teaspoon kosher salt
- Cashews, cilantro, lime wedges and sliced radishes for garnish (optional)
Instructions
- 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.
Notes
- 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.
Calories: 205kcal, Carbohydrates: 25g, Protein: 4g, Fat: 9g, Saturated Fat: 7g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Cholesterol: 5mg, Sodium: 1249mg, Potassium: 527mg, Fiber: 2g, Sugar: 2g, Vitamin A: 11IU, Vitamin C: 7mg, Calcium: 34mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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