Are you ready to transform your ordinary dinner into an extraordinary culinary adventure? This Ridiculously Easy Veggie Green Curry Potato Soup is about to become your new obsession! Imagine a creamy, aromatic Thai-inspired dish that's packed with vibrant vegetables, rich coconut milk, and a perfectly balanced green curry kick - all prepared in just 40 minutes. Whether you're a busy professional, a health-conscious foodie, or simply someone who loves delicious, quick meals, this recipe is your ticket to a flavor-packed, soul-warming experience that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 2 cups potatoes, diced
- 1 can coconut milk
- 2 tablespoons green curry paste
- 4 cups vegetable broth
- 1 cup spinach
- 1 bell pepper, sliced
- 1 onion, chopped
- Salt to taste
Instructions
- Begin by preparing all your ingredients. Dice the potatoes into small cubes, chop the onion, slice the bell pepper, and rinse the spinach under cold water. This will ensure that you have everything ready to go when you start cooking.
- In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.
- Next, add the sliced bell pepper to the pot and continue to sauté for another 3-4 minutes until the bell pepper softens slightly.
- Add the diced potatoes to the pot and stir to combine with the onions and bell peppers. Cook for an additional 2-3 minutes, allowing the potatoes to absorb the flavors.
- Stir in the green curry paste, mixing well to coat the vegetables. Cook for about 1-2 minutes, allowing the paste to become fragrant.
- Pour in the vegetable broth and the can of coconut milk. Stir well to combine all the ingredients. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and let the soup simmer for about 20 minutes, or until the potatoes are tender and cooked through. Stir occasionally to prevent sticking.
- After the potatoes are tender, add the spinach to the pot. Stir gently and let it wilt for about 2-3 minutes.
- Season the soup with salt to taste. Adjust the seasoning as needed, depending on your preference.
- Remove the pot from heat and let the soup cool slightly before serving. You can serve it as is, or blend it for a smoother texture if desired.
- Garnish with fresh herbs like cilantro or basil if you like, and enjoy your Ridiculously Easy Veggie Green Curry Potato Soup!
Tips
- Potato Perfection: Cut potatoes into uniform, small cubes to ensure even cooking and a consistent texture throughout the soup.
- Curry Paste Pro Tip: When adding green curry paste, toast it briefly in the pot to enhance its aromatic flavors before adding liquids.
- Coconut Milk Magic: Shake the coconut milk can well before opening to ensure a smooth, well-integrated base for your soup.
- Texture Tricks: For a creamier soup, use an immersion blender to partially blend the soup, leaving some chunks for texture.
- Spice Level Control: Adjust the amount of green curry paste to match your heat tolerance - start with less and add more if needed.
- Fresh Finish: Always add fresh herbs like cilantro or Thai basil at the end to brighten the flavors and add a pop of color.
- Make-Ahead Marvel: This soup tastes even better the next day, so don't hesitate to make it in advance for meal prep!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 8g
Fat: 18g
Saturated Fat: 14g
Cholesterol: 0mg
