Green Curry Potato and Mushroom Soup | Lisa’s Kitchen | Vegetarian Recipes | Cooking Hints

January 22, 2024

Simple, warming, and creamy potato and shiitake mushroom soup seasoned with hot and sour Thai green curry paste

Preparation:

15 minutes
Cooking time:

45 to 50 minutes

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Ingredients:

• 2 tablespoons olive oil
• 12 oz (340 g) shiitake mushrooms, sliced
• 1 onion, chopped
• 2 green onions, sliced, white and green parts separated
• 1 celery stalk, sliced
• 2 lbs (900 g) white or yellow potatoes, chopped into 1/2 inch cubes
• 4 cups water or vegetable stock
• 1/2 cup milk, cream or coconut milk
• 1 to 2 tablespoons green curry paste, to taste*
• 1 teaspoon sea salt, or to taste
• fresh ground black pepper, to taste

Instructions:

• Heat the olive oil in a large saucepan over medium heat. When hot, add the mushrooms, onion, and the white parts of the green onions, and sauté for 2 to 3 minutes or until the onion is soft. Add the celery and stir for another minute.
• Toss in the potatoes and pour in the water or vegetable stock. Raise the heat slightly and bring to a slow boil. Reduce the heat to medium-low, cover the pan, and cook until the potatoes are just tender, about 40 minutes depending on the size of your potato cubes.
• Stir in the milk or cream and green curry paste, and simmer for 2 to 3 more minutes. Remove from heat and purée a portion of the soup with a hand blender or in a countertop blender.
• Season with salt and fresh ground black pepper, and serve hot or warm, garnished with the green parts of the green onions.
• Note:If using storebought green curry paste, taste before adding to adjust the heat to your preferences.

Makes 6 to 8 servings