Potato and Pea Coconut Curry Soup

This Potato and Pea Coconut Curry Soup is warm, comforting and simply delicious!  The richness of the coconut milk mixed with my Homemade Curry Powder is fantastic. The chunks of potatoes and peas add a heartiness to the mix. Try this soup along with my Samosas. They are a delicious combination!

Potato and Pea Coconut Curry Soup When I traveled through Thailand, one of my favorite dishes was coconut soup.  I couldn’t get enough!  There were so many different variations. Some were vegetarian and some included meat.  I saw yellow, green, red or even non-curry alternatives. Green curry is the only Thai curry paste made from fresh chilies.  All the other types are made from dried Thai chilies.  The challenge I had when developing the recipe for this soup was that I was comparing it with all the wonderful ones I had in Thailand! This is a nice and mellow yellow curry version.

Potato and Pea Coconut Curry Soup This curry goes nicely with a Chardonnay or a Dry Riesling.

Potato and Pea Coconut Curry Soup Potato and Pea Coconut Curry Soup Recipe:
 6 – 8 Servings
  •  3 Tablespoons Homemade Curry Powder or Simply Organic Curry
  • 6 Large or 3 1/2 lb Yellow Potatoes – cut into 1/2 inch cubes
  • 3 Tablespoons Coconut Oil
  • 1/2 White Onion – diced
  • 3 Garlic Cloves – minced
  • 1/3 Cup Dry White Wine
  • 2 Vegetable Bouillon Cubes – unsalted
  • 6 Cups Filtered Water
  • 2 Tablespoons Sea Salt or to taste
  • 2 Cans Full Fat Coconut Milk
  • 1 Bag Frozen Petite Peas

Start by making the Homemade Curry Powder,  while the herbs are cooling, dice the onions into small pieces.

Add the coconut oil and onions to a large soup pot and saute the onions for about 5 minutes.   Next, add the garlic and cook until the garlic just starts to brown.

Add the curry powder, bouillon cubes and wine then reduce to a syrupy consistency. Set aside.

Add the potatoes, water and salt into the pot.  Bring to a boil on high heat, then reduce heat to medium-low, scoop off the starch and simmer uncovered for about 15 – 20 minutes or until tender.

Turn to low and add the coconut milk and peas.

You can leave it chunky or puree everything except the peas and add them after.

Potato and Pea Coconut Curry Soup


  1. Melody says

    Just made this and it’s yummy! But when do you add the curry powder? I just tossed it in at the end, because I realized it hadn’t gone in yet, but it could probably be more effective if you added it to the onions and garlic?

    • venezian5@hotmail.com says

      Awesome, Thank you : ) Woops, lol! I added it in the soup but I think it would be better to add it to the onions with the wine. Thank you


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