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.
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.
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
- 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.
- Dice potatoes, cauliflower, and mushrooms into 1″ pieces. Set aside.
- Combine jalapeño, green onion, yellow onion, garlic, and ginger and sauté on medium until yellow onions are translucent.
- Add potatoes, cauliflower, and mushrooms.
- 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)
- Add red Thai curry paste, soy sauce, oyster sauce, sriracha, and honey/sugar. Stir to combine.
- 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.
- Add salt to taste.
- Serve over cooked white rice.
- Top with broken sugar snap peas, green onions, or cilantro.
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!