Simple Way to Prepare Award-winning Red Curry Coconut Potato Soup
Hey everyone, it's Jim, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Make Speedy Red Curry Coconut Potato Soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Red Curry Coconut Potato Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Red Curry Coconut Potato Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Red Curry Coconut Potato Soup is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Red Curry Coconut Potato Soup estimated approx 1 hour 15 mins.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have Red Curry Coconut Potato Soup using 14 ingredients and 1 steps. Here is how you can achieve it.
easy traditional thai soup that packs a punch
Ingredients and spices that need to be Take to make Red Curry Coconut Potato Soup:
- 1 tbsp vegetable oil
- 2 tbsp fresh minced ginger root
- 1 1/2 stalk minced lemongrass
- 2 1/2 tsp red curry paste
- 3/4 tsp cayenne pepper
- 4 cup chicken stock
- 3 tbsp fish sauce
- 1 tbsp light brown sugar
- 3 can coconut milk
- 2/3 lb shiitake mushrooms
- 6 potatoes
- 2 tbsp fresh lime juice
- 1 fresh cilantro
- 1/2 tsp paprika
Steps to make Red Curry Coconut Potato Soup
- Dice and peel potatoes into I inch cubes and place in large sauce pan and boil for 10 mins. In large cooking pot add vegetable oil on medium heat with lemongrass, ginger, cayenne pepper and red curry paste and cook for 1 min. Add chicken stock and stir together. Add fish sauce, brown sugar and potatoes and simmer for 15 mins. Add coconut milk and mushrooms and stir for 10 mins. Add lime juice and garnish with fresh cilantro and serve.
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