Potato Soup with Coconut Milk

by Sherry
(Grand Rapids, Michigan)

Coconut Potato Soup Recipe

Coconut Potato Soup Ingredients:

•Olive oil
•1 medium onion, chopped
•4 cloves garlic, finely chopped
•1 red bell pepper, chopped
•6 medium-large potatoes, unpeeled and cubed
•1 cup corn
•1 can coconut milk (can use “lite” version, if watching fat intake)
•4 cups chicken broth
•4 tablespoons lemon grass, cut up and chopped in the blender or with a mortar and pestle
•4 tablespoons sugar (or more depending on your personal taste)
•2 tsp. Thai green curry paste (available in the international aisle of larger groceries and in Asian markets) – the more you add, the spicier it becomes

Directions for Coconut Potato Soup:

Put enough olive oil in the bottom of a large pot (enough so that the onion, garlic, and red bell pepper can cook without sticking). Cook these vegetables on medium heat until the onion is limp.

Add the potatoes, corn, coconut milk, chicken broth, lemon grass, sugar, and curry paste. Stir together over medium-high heat and bring to a boil. Reduce the temperature to simmer. Simmer for 25 – 30 minutes, or until the potatoes are thoroughly cooked.

Serve warm with a loaf of crusty bread -- enjoy!

Potato Soup with Coconut Milk