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Writer's pictureEco-Logic Resort

Thai potato soup


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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