Thai Curry Potato Soup


  • 2 teaspoons olive oil
  • 3 garlic cloves, minced
  • 2 teaspoons fresh ginger, grated
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon curry powder
  • 2 medium Idaho® Russet potatoes (about 1-1/2 pounds), peeled and cut into 1-1/2-inch chunks
  • 4 cups chicken broth, divided
  • 1 teaspoon sambal oelek
  • 1 can (14 ounces) lite coconut milk
  • ½ teaspoon kosher salt
  • Cashews, cilantro, lime wedges and sliced radishes for garnish (optional)


  1. In medium pot, heat oil over medium-low heat. Add garlic, ginger, coriander, turmeric and curry powder. Cook 2 minutes or until very fragrant, stirring constantly.
  2. Stir in potatoes, 3 cups broth and sambal oelek. Heat to boiling over medium-high heat. Reduce heat to medium; cook 15 to 20 minutes or until potatoes are very tender, stirring occasionally.
  3. Carefully transfer mixture to blender and blend until smooth.
  4. Transfer blended mixture back to pot set over medium heat. Stir in coconut milk, salt and remaining 1 cup broth. Cook 2 to 3 minutes until heated through.
  5. Divide soup between 4 bowls and serve garnished with cashews, cilantro, lime wedges and radishes, if desired.
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Yield: 4 servings

Lori Yates
Food Blogger
Foxes Love Lemons

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