Potatoes as we know in the Western world are also know in Thailand, but are not as popular. They are more seen as a vegetable and our chef can make an amazing flavorful soup from the potatoes (called man farang: foreign potato). It is an easy recipe to make, and as with all soup: the next day the flavor is even better. Enjoy!
THAI POTATO SOUP
Prep Time: 10 mins - Cook Time: 25 mins - Total Time: 35 mins - Makes: 4 servings
INGREDIENTS
Water
Salt
4 medium size potatoes
4 garlic cloves - minced
1 tablespoon fresh, grated ginger
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon of curry powder
4 cups vegetable stock
2 cups of coconut milk
FOR SERVING
1/2 cup of cashews
2 tablespoon cilantro
1 lime
EQUIPMENT
Big pot
Blender
Measuring cups
Airtight container
PREPARATION
Peel and chop the potatoes in cubes
Clean the garlic and mince it
Grate the ginger
Make the vegetable stock
Make the coconut milk
Toast and chop the cashews
Mince the cilantro
Cut the lime in small wedges
METHOD
Place potatoes in a pot of cold salted water and bring to a boil until tender.
Remove, drain and add potatoes to a blender.
Add the vegetable stock and blend until smooth.
Place in a pot and add all spices and coconut milk and bring to a boil.
Reduce heat and simmer for 1 hour.
Add cashews to a pan and lightly toast over medium heat. Remove and chop.
When soup is done, ladle into bowls and garnish with fresh cilantro, the toasted cashews and lime wedge.
Serve and enjoy!
Thai potato soup can be stored for 3 days in the fridge in an airtight container.
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.
Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!
A MEAL WITH A VIEW.
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