Thai Curry Potato and Leek Soup
By Your Daily Ferret on January 31, 2013
For anyone who has not followed one of my "recipes" before - I am all about customizing things. So exact amounts are often variable. I will say if something has to be an exact amount or proportion. In this recipe, pretty much anything is flexible.
- 2-3 leeks, with the top green third removed
- garlic (2-5 cloves)
- oil, butter or fat to fry in (I used bacon grease).
- 3-6 potatoes (yukon gold or similar best) - more potatoes (or less leeks) will make for a more white colored soup.
- 1 white sweet potato (optional or sub in for 1 potato)
- green thai curry paste (I like a tbsp or two)
- 1 can coconut milk.
- stock - I used pork stock left over from making pulled pork last night plus a little stock paste (OR bullion/ stock cubes and water)
- Salt & pepper to taste.
1. Microwave the potato and sweet potato until cooked through and remove skins (OR peel, chop and boil the potatoes in just enough water to cover them).
2. heat a large saucepan to medium heat. Remove the greenest top third or so of the leeks (the more green you remove, the "whiter" your soup will be), slice them longways and rinse well to remove any sand. Chop. Saute in pan for a few minutes on medium heat until wilted.
3. Add curry paste and enough stock to cover the leeks and garlic. Heat until it's simmering (turn down the heat if it starts to actually boil).
4. Set aside a few stalks of cilantro for a garnish. Remove some of the stalks from the remaining cilantro and discard. Add the cilantro to the pot.
5. Reserve a few tablespoons of coconut milk for garnish. Add the rest to the pot along with the potato and the water the potato cooked in. Add any extra stock cubes or bullion until the flavor is strong enough for your taste. Simmer for a while to let the flavors mix for a while and to make sure the potato is thoroughly cooked.
6. Let cool. Blend until liquid. Add more water as necessary - I like a very thick soup. For a more creamy soup, add more coconut milk or soy or other milk.
7. Serve garnished with a swirl of reserved coconut milk and a sprig of cilantro.
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