Red Curry Coconut Potato Soup

Name: Red Curry Coconut Potato Soup
Total time: 4500 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 tbsp vegetable oil; 2 tbsp fresh minced ginger root; 1 1/2 stalk 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

Zach @cook_3019527

easy traditional thai soup that packs a punch

Zach @cook_3019527

easy traditional thai soup that packs a punch

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Ingredients

1 hour 15 mins

8 servings

1 tbspvegetable oil
2 tbspfresh minced ginger root
1 1/2 stalkminced lemongrass
2 1/2 tspred curry paste
3/4 tspcayenne pepper
4 cupchicken stock
3 tbspfish sauce
1 tbsplight brown sugar
3 cancoconut milk
2/3 lbshiitake mushrooms
6potatoes
2 tbspfresh lime juice
1fresh cilantro
1/2 tsppaprika

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Steps

1 hour 15 mins

1

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.