Thai Curry Potato Soup
Thai Curry Potato Soup takes approximately 35 minutes from beginning to end. For $1.66 per serving, you get a soup that serves 4. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe has 210 calories, 4g of protein, and 9g of fat per serving. It can be enjoyed any time, but it is especially good for Autumn. This recipe is liked by 13 foodies and cooks. This recipe is typical of Asian cuisine. If you have chicken broth, ground turmeric, fresh ginger, and a few other ingredients on hand, you can make it. It is brought to you by Foxes Love Lemons. All things considered, we decided this recipe deserves a spoonacular score of 36%. This score is not so tremendous. Similar recipes include Thai Beef and Potato Curry, Thai Potato Curry (Vegan), and Thai prawn, potato & vegetable curry.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
4 cups chicken broth, divided (sub vegetable broth for a vegetarian soup)
1/2 teaspoon curry powder
2 teaspoons grated fresh ginger
3 garlic cloves, minced
1 teaspoon ground coriander
1 teaspoon ground turmeric
½ teaspoon kosher salt
1 can (14 ounces) lite coconut milk
2 teaspoons olive oil
2 medium Idaho® Russet potatoes (about 1-1/2 pounds), peeled and cut into 1-1/2-inch chunks
1 teaspoon sambal oelek
Equipment:
pot
blender
bowl
Cooking instruction summary:
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.
Step by step:
1. In medium pot, heat oil over medium-low heat.
2. 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.
3. 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.
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.Divide soup between 4 bowls and serve garnished with cashews, cilantro, lime wedges and radishes, if desired.
Nutrition Information:
covered percent of daily need
