Simple Green Curry Potato and Corn Soup

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 SoupSimple Green Curry Potato and Corn Soup
Recipe by
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

Preparation: 15 minutes
Cooking time: 45 to 50 minutes

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  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 scallions, white and green parts, sliced
  • 1 celery stalk, sliced
  • 2 lbs (900 g) 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 to 2 tablespoons green curry paste, to taste
  • 1 teaspoon sea salt, or to taste
  • 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 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 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 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 serve hot or warm, garnished with the green parts of the scallions.

Makes 6 to 8 servings
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


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Acid-Burn said...

This looks pretty good! I will try but I might not use the curry paste.

Anonymous said...

Damn. We're having a heat wave over here in belgium, and today I made this soup for the third time in one week. It's delicious.