Red Curry Coconut Potato Soup Recipe

Name: Red Curry Coconut Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp vegetable oil; 2 tbsp fresh minced ginger root; 1 1/2 stalk of minced lemongrass; 2 1/2 tsp red curry paste; 3/4 tsp cayenne pepper; 4 cup chicken stock; 3 tbsp fish sauce; 1 tbsp light brown sugar; 3 can coconut milk; 2/3 lb shiitake mushrooms; 6 potatoes; 2 tbsp fresh lime juice; 1 fresh cilantro; 1/2 tsp paprika

Servings: persons

1 tbsp vegetable oil
2 tbsp fresh minced ginger root
1 1/2 stalk of minced lemongrass
2 1/2 tsp red curry paste
3/4 tsp cayenne pepper
4 cup chicken stock
3 tbsp fish sauce
1 tbsp light brown sugar
3 can coconut milk
2/3 lb shiitake mushrooms
6 potatoes
2 tbsp fresh lime juice
1 fresh cilantro
1/2 tsp paprika

1
Dice and peel potatoes into I inch cubes and place in large sauce pan and boil for 10 mins.
2
In large cooking pot add vegetable oil on medium heat with lemongrass, ginger, cayenne pepper and red curry paste and cook for 1 min.
3
Add chicken stock and stir together.
4
Add fish sauce, brown sugar and potatoes and simmer for 15 mins.
5
Add coconut milk and mushrooms and stir for 10 mins.
6
Add lime juice and garnish with fresh cilantro and serve.

785

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tbsp vegetable oil, 2 tbsp fresh minced ginger root, 1 1/2 stalk of minced lemongrass, 2 1/2 tsp red curry paste, and more.

Yes, Red Curry Coconut Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Curry Coconut Potato Soup

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