in Soup Recipes

Juliet's Ginger Potato Soup with Coconut Milk

updated

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Ingredients for 8 servings:

  • 1 kg potato(s), floury
  • 20 g ginger
  • 1 bunch of coriander leaves
  • 1 chili pepper(s), green
  • 2 tbsp oil (sesame oil)
  • 2 clove(s) garlic, chopped
  • 1 ½ liters vegetable broth
  • 250 ml coconut milk, thick
  • salt and pepper
  • sugar, brown

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Boil the potatoes in salted water, let them evaporate, peel, and mash with a masher. Peel and finely chop the ginger. Chop the coriander. Deseed the chili and finely slice. Heat the oil in a pan. Briefly sauté the ginger while stirring. Add the chili, garlic, and a little brown sugar. Add the potatoes to the pan and fry briefly. Deglaze with vegetable stock and whisk until smooth. Add the coconut milk and simmer briefly. Season with sugar, salt, and pepper, and serve sprinkled with coriander.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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