Simple Green Curry Potato and Corn Soup

A hot bowl of a simple homemade cream of potato soup is one of life's many comforts, especially as we wait for the temperatures to rise here in Ontario. But our lifelong appreciations for this and other favorite comfort foods can be enhanced with "grown-up" flavors. Borne out of a craving for the mild starchy goodness of potato soup, for example, this recipe adds chewy niblets of sweet corn and hints of hot and sour from a homemade Thai green curry paste to make a winning combination of simplicity and sophistication in one bowl. Both the inner child and the adult in you will be delighted.

Simple Green Curry Potato and Corn Soup

Recipe by Lisa Turner Cuisine: Thai Published on April 27, 2012 A warm and comforting cream of potato and corn soup enhanced with hints of hot and sour from Thai green curry paste Print this recipe Ingredients: 1 tablespoon olive oil 1 onion, chopped 2 scallions, white and green parts, sliced 1 celery stalk, sliced 2 pounds white or yellow potatoes, chopped 4 cups water or vegetable stock 1 cup sweet corn, fresh or defrosted frozen 1/2 cup milk or cream 1 - 2 tablespoons green curry paste, to taste (recipe below) 1 teaspoon sea salt, or to taste Instructions: Heat the olive oil in a large saucepan over medium heat. When hot, add the onion and the white parts of the scallions, and sauté for 2 - 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 30 minutes depending on the size of your potato cubes. Stir in the corn and continue to simmer for 10 minutes. Stir in the milk or cream and green curry paste, and simmer for 2 - 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 serve hot or warm, garnished with the green parts of the scallions. Makes 6 - 8 servings

Homemade Vegetarian Thai Green Curry Paste

Recipe by Lisa Turner Cuisine: Thai Published on March 18, 2012 The base for one of Thailand's most famous food styles, green curry paste adds a vivid zesty and pungent flavor and aroma to curries and soups — this homemade version is especially vibrant and suitable for vegetarians Print this recipe Ingredients: 1/2 teaspoon coriander seeds 1/2 teaspoon cumin seeds 1 teaspoon white or black peppercorns 1 lemongrass stalk 4 green chilies 1 shallot, peeled 1 clove garlic, peeled 1-inch piece fresh galangal or ginger, peeled 1/2 cup packed fresh coriander leaves, roots and stems zest and juice of 2 limes 2 teaspoons tamari (fermented soy) sauce 1/4 teaspoon ground turmeric 1/2 teaspoon sea salt Instructions: Toast the coriander and cumin seeds in a small saucepan or frying pan over medium-low heat, tossing frequently, until the seeds darken a few shades and become fragrant, 5 - 10 minutes. Remove from heat and grind to a powder with the peppercorns with a mortar and pestle or in a spice grinder. Remove the outer leaves from the lemongrass, trim the ends and finely chop. Coarsely chop the green chilies, shallot, garlic and galangal or ginger. Place the chopped ingredients in a food processor and add the coriander, lime zest and juice, and tamari sauce. Process to a smooth paste, adding up to a 1/4 cup of water as necessary. Add the coriander, cumin and peppercorn spice mixture, along the turmeric and sea salt, and process until combined. Store in a sealed airtight jar for up to 2 weeks, or freeze in small batches for up to several months. Makes about 1 1/2 cups

Other simple comfort soups from my vegetarian kitchen:
Creamy Beet Borscht
Hungarian Mushroom Soup
Indian Sour Mung Bean Soup
Quinoa Soup with Corn

On the top of the reading stack: Quinoa 365: The Everyday Superfood

Audio Accompaniment: Tlon - Acoustic Lazy Dolls