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90% would make again

Anything-You-Got Curry Soup

Tasty Team
June 10, 2019
Anything-You-Got Curry Soup

Inspired by pinchofyum.com

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 (450 g), chopped
  • 28 oz coconut milk (840 mL)
  • 1 cup fresh vegetables (150 g), of choice, for garnish
  • 1 tablespoon fresh herbs, of choice, for garnish

Nutrition Info

  • Calories 574
  • Fat 38g
  • Carbs 54g
  • Fiber 9g
  • Sugar 20g
  • Protein 9g

Estimated values based on one serving size.

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!

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 (450 g), chopped
  • 28 oz coconut milk (840 mL)
  • 1 cup fresh vegetables (150 g), of choice, for garnish
  • 1 tablespoon fresh herbs, of choice, for garnish

Nutrition Info

  • Calories 574
  • Fat 38g
  • Carbs 54g
  • Fiber 9g
  • Sugar 20g
  • Protein 9g

Estimated values based on one serving size.

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!
Anything-You-Got Curry Soup

Inspired by pinchofyum.com

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