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Anything-You-Got Curry Soup

by Matthew Johnson

Under 30 min

Inspired by pinchofyum.com

Under 30 min

Ingredients

for 4 servings

  • 1 tablespoon
    vegetable oil
  • 1 medium yellow onion, diced
  • 1 tablespoon
    fresh ginger, minced
  • 5 garlics, minced
  • kosher salt, to taste
  • pepper, to taste
  • 1 tablespoon
    brown sugar
  • 2 tablespoons
    ground turmeric
  • 3 tablespoons
    red curry paste
  • 2 cups
    yukon gold potato, chopped (450 g)
  • 28 oz
    coconut milk (840 mL)
  • fresh vegetables, of choice, for garnish
  • fresh herbs, of choice, for garnish
    Calories 525
    Fat 44g
    Carbs 30g
    Fiber 2g
    Sugar 3g
    Protein 6g

Estimated values based on one serving size.

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Preparation

  1. Heat the vegetable oil in a large pot over medium-high heat. Add the onion, ginger, garlic, salt, and pepper, cook for about 3 minutes, until the onions begin to soften and become aromatic.
  2. Add the brown sugar, turmeric, and curry paste and stir to coat the aromatics. Cook until the mixture is fragrant and begins to simmer, about 5 minutes.
  3. Add the potatoes and coconut milk. Stir to combine and bring to a boil. Once boiling, cover, reduce the heat to low, and simmer until the potatoes are tender, about 20 minutes. Remove from the heat.
  4. Ladle the soup into bowls and garnish with whatever vegetables and herbs you have on hand.
  5. Enjoy!
 

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