I’m nothing short of addicted to Thai food. I’m particularly addicted to everything on the menu at SukhoThai, whose third location happened to be directly across from my last apartment. This recipe was born out of a dire need to reduce my monthly take-out bill.
The coconut stock equation in this handy Simple Stocks for Soup on the Fly feature from the NYTimes Magazine provided a baseline guide to Thai-up any soup. A hearty potato soup felt like a good choice for this time of year. I love the creamy texture and the coconut milk makes this a much lighter dish compared to other cream soups.
Thai-Style Potato Soup
- 1 can – 398 ml – coconut milk (almost 2 cups)
- 1 cup stock of your choice (I used an organic chicken stock)
- approx. 3 medium white skin potatoes, peeled and chopped (about 2.5 cups)
- juice of 1 lime
- 1 1/2 tsp fish sauce
- 1 thai chile seeded and and finely diced
- 2 heaping tbls fresh lemongrass, finely chopped (almost one stalk… I reserved some for tea later)
- 1 clove garlic, pressed or minced
- 1 inch piece of fresh ginger, pressed in a garlic press or minced
Combine all ingredients in a heavy pot over medium heat. Bring to a boil then reduce to a simmer.
Remove from heat and blend with an immersion blender until smooth. Alternatively, ladel into a standing blender, blend until smooth and return to pot. Serves 2-3.