RECIPE: Cauliflower and Potato Red Thai Curry Soup

It’s almost the end of April and almost the end of socially acceptable soup weather, and I’m soaking it up while I can. To be honest, soups are one of my favorite meals and therefore have no seasonal limitations, but anyway.

With social distancing and self-isolation still in full swing, I’ve been grocery shopping minimally and when I do, I stick to long-lasting produce so I can prolong time between trips. This means I had lots of fridge/pantry veggies: potatoes, cauliflower, and onions for example, and I thought about what meals I can make with what we have on hand.

Some chives, garlic chives, and onion blossoms that I picked up from Bloomsbury Farm.

The first thing that came to mind for me was one of my favorite Indian dishes: aloo gobi. Aloo gobi is a warm, comforting dish made of cauliflower, potatoes, onions, and tomatoes, with lots of warm spices and turmeric to which it lends its yellow coloring. I didn’t have all of the spices necessary to make aloo gobi the proper way, so I modified the basis of aloo gobi to create a potato and cauliflower red Thai curry soup.

Aloo gobi, photo courtesy of Cook With Manali

My red Thai curry soup is vegan, gluten-free, dairy-free, packed with flavor, and endlessly modifiable. It’s not as decadent as a traditional American potato soup, but it resembles a stew and it’s delicious when served over rice.

Potato and Cauliflower Red Thai Curry Soup

Ingredients:

  • 1/2 head cauliflower, chopped into 1″ pieces
  • 2 medium potatoes (I used russet, but it doesn’t matter much), cut into 1″ cubes
  • 5-6 whole oyster mushrooms, diced (about half of a container)
  • 1 jalapeño, diced and seeds removed
  • 1/2 bunch green onions, diced
  • 1 small yellow onion, diced
  • 3 cloves of garlic, minced
  • 1 teaspoon grated ginger
  • 4 cups vegetable broth
  • 2 tablespoons red Thai curry paste (I use this one)
  • 2 tablespoons soy sauce
  • 1 teaspoon fish sauce
  • 1 tablespoon sriracha (optional)
  • 1-2 tsp honey/sugar (to help balance acidity)
  • salt to taste
  • olive oil for sauteéing
  • white rice for serving
  • sugar snap peas, cilantro for garnish.

Assembly:

  1. Dice potatoes, cauliflower, and mushrooms into 1″ pieces. Set aside.
  2. Combine jalapeño, green onion, yellow onion, garlic, and ginger and sauté on medium until yellow onions are translucent.
  3. Add potatoes, cauliflower, and mushrooms.
  4. Add 4 cups of vegetable broth, just enough to cover everything by about 1-2″ (add more broth if you want more of a soup and less of a stew)
  5. Add red Thai curry paste, soy sauce, oyster sauce, sriracha, and honey/sugar. Stir to combine.
  6. Bring contents of soup to a boil until potatoes and cauliflower are fork-tender (about 10-ish minutes) — if using an instant pot, which I did, cook on high pressure manual setting for 2 minutes with instant release.
  7. Add salt to taste.
  8. Serve over cooked white rice.
  9. Top with broken sugar snap peas, green onions, or cilantro.

Serves 4.

customizable options: you could add coconut milk or heavy cream at the end for a creamier, more decadent meal. Feel free to add chicken or ground pork or serve over rice noodles. If you modify this recipe, let me know so I can try it!

It’s not the prettiest photo, but hey — ya girl isn’t a food blogger. I didn’t even plan to make this into a post! I just posted this photo to my Instagram stories last night and y’all wanted in on this goodness. I don’t blame you — we’re eating it for dinner again tonight and we’re both counting down until then.

As always, if you make anything I post, I want to see!

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