Easiest. Meal. Ever. This rich and creamy green curry potato soup cooks up in twenty minutes flat! Just throw a bunch of stuff in a pot and simmer. It'll taste like you spent all day in the kitchen.
Every year when December hits I make big plans to get everything I done during the first half of the month. Everything. Gifts, blog stuff, lawyer stuff, Christmas lights, and all that other good stuff. Then I can kick back and do nothing but bake cookies during the week leading up to Christmas, and do nothing but kick back and eat cookies during the week between Christmas and New Year's.
That has never happened. This year I actually believed it might, until last Friday when I realized it was December 18th already. Whoops.
So cookies may or may not be springing forth from my kitchen next week. I'm kind of wishing I'd hung on to a few of those peanut butter maca shortbread cookies from last week. Ah well.
In any event, I did get behind on my blog calendar, with all the rushing around to get things done. I've got a few more pre-Christmas and New Year's goodies lined up, but to a certain extent, I'm winging it.
Fortunately I've got a few emergency posts floating around in the queue, and this one seemed just perfect for the start of a week when we're all likely a bit short on time. I made it on a day when I was short on time, and it was the easiest thing ever. Throw a small handful of ingredients in a pot and simmer. That's it! Usually I'm a bit dubious of this kind of thing, but in this case all the magic (read: flavor) is in the curry paste, so there's no need for garlic mincing, ginger grating and the like.
Ridiculously Easy Veggie Green Curry Potato Soup
Ingredients
- 3 cups vegetable broth
- 1-14 oz. can coconut milk
- 3-4 tbsp. Thai green curry paste, or to taste
- 1 lb. red potatoes cut into 1 inch pieces
- 1 medium onion sliced into strips
- ¾ cup corn kernels fresh or frozen and thawed
- ¾ cup frozen peas or edamame, thawed
- salt and pepper to taste
Optional Toppings
- fresh cilantro
- scallions
- jalapeno peppers
Instructions
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Place broth, coconut milk and curry paste into a large pot. Place over high heat and stir to blend everything. Add potatoes and onion. Bring to a simmer, lower heat and allow to simmer until potatoes are fork tender, about 15 minutes.
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Stir in corn and peas or edamame. Continue to cook about 1 more minute, just until veggies are heated. Remove from heat and season with salt and pepper to taste.
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Ladle into bowls and top with toppings of choice. Serve.
Soup is my favourite this time of the year, I'll have to make this one!
I'm not a fan of coconut milk, but this recipe sounds really tasty. Do you think this would still be good without it?
I think you'd be okay subbing unflavored soy or almond milk, though the flavor might be a bit different. I'd say taste test and adjust the seasonings if needed, and enjoy! :)
This recipe is soooo yummy! And my husband, who doesn't cook much, was able to whip this up in no time. Thank you so much for posting! I'll definitely be making this soup often!
This soup is delicious!
I'm glad you think so! Thanks Lariza!
Loved this! Quick and tasty.
Yay! Glad you enjoyed it!
Made this tonight for dinner, and it was excellent. Followed the recipe as written and used all the recommended toppings plus some crumbled vegan bacon.