Serving
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Coconut Potato Soup
Thailand

Serves
Effort:
Sched:
DoAhead:  
8 soup  
**
1-1/2 hr  
Yes
This easy to make soup is substantial enough for a light meal. The pattern recipe called for shrimp, but I find chicken and pork work just fine as well. I haven't tried beef, but if you do, par boil and rinse it first or it will color the soup ugly.



1-1/2
12
3
3/4
1
4
2
2
7.5
1
2
------
#
oz

in


c
c
oz
T
T
----
Potatoes (1)
Option (2)
Thai Chilis
Galangal (3)
Lemon Grass stalk (4)
Kaffir Lime leaves (5)
Coconut Milk
Stock (6)
Straw Mushroom (1 can)
Fish Sauce (7)
Lime Juice
--Garnish
Cilantro leaves
  1. Peel POTATOES and dice about 1/2 inch. Hold in cold water until needed.
  2. Cut OPTION into pieces of similar size to the potatoes.
  3. Chop CHILIS very small.
  4. Slice GALANGAL thin, cut LEMON GRASS into 3" lengths. Bruise them both and the LIME LEAVES with a kitchen mallet so they are good and aromatic. Mix.
  5. In a large saucepan bring STOCK and COCONUT MILK to a simmer, add Galangal mix and simmer about 1 hour.
    Caution: coconut milk is just as prone to foaming over as cow milk so use similar care.
  6. Strain soup, put it back into the pan and add the Potatoes and Chilis. Bring back to a simmer and simmer until cooked.
  7. Depending on Option add it in at an appropriate time. Pork or Chicken soon after the potatoes, Shrimp at the last moment.
  8. Drain MUSHROOMS and stir in with FISH SAUCE. Bring back to a simmer. Add LIME JUICE, turn off heat and serve garnished with Cilantro leaves.
NOTES:
  1. Potatoes:   White Rose or Red potatoes will work well. Avoid Yukon Gold type which turn to mush if cooked just a little long (and they don't have those in Thailand). For details see our Potatoes page.
  2. Option:   Shrimp, Chicken or Pork will work fine with this soup.
  3. Galangal   This board hard relative of ginger imparts a unique flavor to Southeast Asian soups and stews. Fresh is best but frozen is fine. Dried and powdered is not acceptable. If you don't have it, use fresh Ginger Root - not at all the same, but acceptable. For details see our Galangal page.
  4. Lemon Grass:   These tough grass stems are now widely available in North America in markets that serve an East or Southeast Asian community. I've even seen them in some Korean markets. For details see our Lemon Grass page.
  5. Kaffir Lime Leaves:   These come 2 to a stem. See our Kaffir Lime page for details. If you don't have them, grate the zest of the limes before you squeeze them for lime juice.
  6. Stock:   Chicken or pork stock will work well in this soup.
  7. Fish Sauce:   This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. For details see our Fish Sauce - Introduction page.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
soo_cocopotat1 051203   -   www.clovegarden.com
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