This Potato 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.
One of my favorite dishes while traveling through Thailand, was coconut soup. I couldn’t get enough! There were many different variations. Some were vegetarian and some included meat. I saw yellow, green, red or even non-curry alternatives. I also discovered that green curry is the only Thai curry paste made from fresh chilies. All the other types are made from dried Thai chilies. This is a nice and mellow yellow curry version.
This curry goes nicely with an unoaked Chardonnay or a Dry Riesling.
Potato Pea Coconut Curry Soup - CaliZona
6 - 8 servings
Ingredients
- 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 or filtered water
- 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
Homemade Curry Powder
- 2 Tablespoons Turmeric Powder
- 2 Tablespoons Coriander Seeds
- 1 Tablespoon Cumin Seeds
- 2 Teaspoons Fenugreek Seeds
- 2 Teaspoons Chili Pepper Flakes
- 1 Teaspoon Fennel Seeds
- 1 Teaspoon Yellow Mustard Seeds
- 1/2 Teaspoon Black Peppercorn
Instructions
Homemade Curry Powder
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Add the spices to a saute pan except for the turmeric powder.
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Turn the stove onto medium-high heat and stir for 8 - 10 minutes.
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When the spices become very fragrant, add the turmeric powder for 30 seconds.
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Remove from heat and cool.
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Transfer to a spice grinder (I used my coffee grinder) and grind to a fine powder. It is ready to use.
Soup
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Add the coconut oil and onions to a large soup pot and saute s for about 5 minutes.
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Next, add the garlic and cook until the garlic just starts to brown.
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Add the curry powder, bouillon cubes and wine then reduce to a syrupy consistency.
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Add the potatoes, water and salt into the pot.
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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 the potatoes are tender.
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Turn to low and add the coconut milk and peas.
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You can leave it chunky or puree everything except the peas and add them in after.
