This Thai Green Curry Potato Chowder has a creamy, velvety texture that is simply luxurious! Using lemongrass oil and green curry paste saves time. This soup tastes like it took hours to make. Serve hot or cold.
Thai Green Curry Soup
I added Thai flavors to my plain potato soup and created a creamy Thai soup that was more like a chowder. Lemongrass and Thai basil flavors were very pronounced.
Print Recipe
Equipment
- Steam basket
- Blender
Ingredients
- 6 Medium potatoes Yukon makes a creamier soup. I used russets here.
- 1/2 Vidalia or sweet onion
- Water to cover potatoes
- 2 Cups Coconut milk
- 4 Oz Thai green curry paste I used Thai Kitchen brand
- 2 Cups Fresh spinach leaves
- 2 Tbsp Grated ginger
- 1 Tsp Minced garlic
- 1 Fresno Chili Pepper
- 3 Stems Thai basil leaf About 30 - leaves
- Thai red pepper flakes To taste - level of heat preference
- 1 Lime
- 1 Juice of one lime
- 4 Green onions
- 4 Drops Food grade lemongrass essential oil I use Zongle brand
- Himalayan salt to taste
Instructions
- Wash and peel potatoes. Cut potatoes into 1/2" cubes and save rounded pieces for the soup base. You want about equal amounts of potato cubes and shards. Place the rounded pieces in a saucepan and use enough water to cover potatoes plus an inch.
- Dice onions to a 1/4" dice. Add to potato cubes.
- Put diced onions and potato cubes in a steamer over the saucepan and cover. Cook on high heat to bring water to a boil then turn down to gently steam the potato cubes and cook the odd potato pieces.
- Add coconut milk, curry paste, half the Thai basil leaves, Spinach leaves, lime juice, ginger and garlic to a blender.
- When Cubed potatoes are fork tender, Strain and SAVE the potato water from the potato shards. Place the cooked potato shards in the blender and set aside the potato cubes and onions.
- Blend on low 2 minutes, then high for 6 minutes. Add potato water as needed if your soup is too thick. This soup is a chowder like consistency.
- If using, removed the stems and seeds from your fresno chili and slice into rings.
- Cut lime into 4 or 8 wedges depending on the size. The limes are used to garnish your salad.
- Trim green onions and chop at an angle into 1/4" slices.
- Place soup back into saucepan and add the potato cubes and diced onion.
- Add 2 drops of lemongrass oil and salt. Taste and add more lemongrass or salt to your taste. Lemongrass oil is very strong and can be quite over powering. 4 is perfect for me, 6 is too much.
- Chop remaining Thai basil leaves and add into the soup.
- If everyone likes the same heat level, add Thai chili pepper to the soup to the desired heat level.
- Spoon into bowls then garnish with chili's, lime wedge and chopped green onion.
- For those who want the soup extra spicy, add more pepper to their soup as a garnish.
Notes
This is a Snap Pea Sheep recipe!
While planning the menu for the week, I noticed I had russet potatoes that had to be used. I was making a Thai Papaya salad so I decided to do a potato based green curry!
This turned out to be delicious!
I used So Delicious unsweetened coconut milk for my recipe. You can use canned coconut milk if you prefer a stronger coconut flavor.
Birds Eye peppers is the traditional pepper for Thai cuisine. You can find dried pepper pods and grind them. Traditional red pepper flakes are ok and easier to get. If you have Aleppo or Marash pepper, they will work as well.
Most people like to choose their own heat level so make this for the person wanting the lowest level of heat.
Fresh serrano, or fresno peppers are a suitable substitute. 
