Green Curry Potato and Mushroom Soup

There's nothing quite as comforting as a hot bowl of homemade soup on a cold winter's day, and if you're looking for a simple and hearty soup with a little kick, this aromatic cream of potato soup with shiitake mushrooms is seasoned with green curry paste for a delightful vibrant and zesty flavor. I make my own green curry paste from scratch as it is easy to make and lends an unbeatable fragrant freshness and pungency to the taste experience, but if you opt for a storebought paste to make things even easier, just taste ahead of time to adjust the seasoning in the soup to your own preference for heat.

Green Curry Potato and Mushroom Soup

Recipe by Lisa Turner Cuisine: Thai Published on 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 Print this recipe 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

Other Thai-inspired soups from my vegetarian kitchen:
Thai-Style Creamy Coconut Lentil Mushroom Soup
Creamy Thai Coconut Mushroom Soup
Quick and Easy Thai Coconut Soup with Mushrooms and Mixed Vegetables
Hot and Sour Thai Mushroom Soup with Nam Prik Pow

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