Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, red curry coconut potato soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Red Curry Coconut Potato Soup. easy traditional thai soup that packs a punch. In large cooking pot add vegetable oil on medium heat with lemongrass, ginger, cayenne pepper and red. A sweet and spicy soup with sweet potato, coconut milk, and yellow curry powder. Plenty creamy with a slight crunch and heartiness from spicy baked You can buy curry paste, curry powder, red, yellow and green curry, just to name a few.
Red Curry Coconut Potato Soup is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Red Curry Coconut Potato Soup is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have red curry coconut potato soup using 14 ingredients and 1 steps. Here is how you can achieve it.
The ingredients needed to make Red Curry Coconut Potato Soup:
- Get vegetable oil
- Take fresh minced ginger root
- Make ready minced lemongrass
- Get red curry paste
- Prepare cayenne pepper
- Take chicken stock
- Take fish sauce
- Prepare light brown sugar
- Take coconut milk
- Get shiitake mushrooms
- Take potatoes
- Prepare fresh lime juice
- Make ready fresh cilantro
- Prepare paprika
After all the abundance of the holidays, soup feels virtuous yet hearty and comforting enough for one of the coldest months of the year. This creamy soup makes the most of a few supermarket staples: red curry paste, coconut milk and peanut butter. Since curry pastes vary in heat and salt, be sure to Stir thoroughly, allowing some of the sweet potatoes to fall apart and thicken the soup. Add the coconut milk and peanut butter.
Instructions to make Red Curry Coconut Potato Soup:
- Dice and peel potatoes into I inch cubes and place in large sauce pan and boil for 10 mins. In large cooking pot add vegetable oil on medium heat with lemongrass, ginger, cayenne pepper and red curry paste and cook for 1 min. Add chicken stock and stir together. Add fish sauce, brown sugar and potatoes and simmer for 15 mins. Add coconut milk and mushrooms and stir for 10 mins. Add lime juice and garnish with fresh cilantro and serve.
Since curry pastes vary in heat and salt, be sure to Stir thoroughly, allowing some of the sweet potatoes to fall apart and thicken the soup. Add the coconut milk and peanut butter. While the potatoes are roasting in the oven. Combine the curry paste, and diced tomatoes in a medium-sized pot over medium-high heat. Divide the soup between bowls and top with the coriander.
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