Thai Soup with Seafood and Little Potatoes Thai Soup with Seafood and Little Potatoes

Thai Soup with Seafood and Little Potatoes

A Thai soup that’s not too spicy. Made with red curry, Creamer potatoes, and an assortment of seafood and veggies. It’s fast and perfect for entertaining. Make the broth earlier in the day and add the other ingredients about 30 minutes before serving.

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Fingerlings

Fingerlings

Where To Buy

Preparation

In a stock pot over medium heat whisk together  broth, curry paste, ginger, fish sauce and brown sugar.  Add Creamer potatoes and simmer until cooked through, about 15 minutes.

Add coconut milk and taste to adjust seasonings as desired.

Add corn, pepper strips and all seafood. Simmer without stirring until seafood is cooked through, about 10 minutes.

Gently stir in spinach, if using, to avoid breaking up fish pieces.

Ladle Little potatoes, vegetables and seafood into large, heated bowls and divide broth over soup ingredients evenly.

Garnish or set garnishes out in bowls for guests to serve themselves.

Serve Thai-style with a large spoon and fork.

Step 1 out of 7

In a stock pot over medium heat whisk together  broth, curry paste, ginger, fish sauce and brown sugar.  Add Creamer potatoes and simmer until cooked through, about 15 minutes.

Step 2 out of 7

Add coconut milk and taste to adjust seasonings as desired.

Step 3 out of 7

Add corn, pepper strips and all seafood. Simmer without stirring until seafood is cooked through, about 10 minutes.

Step 4 out of 7

Gently stir in spinach, if using, to avoid breaking up fish pieces.

Step 5 out of 7

Ladle Little potatoes, vegetables and seafood into large, heated bowls and divide broth over soup ingredients evenly.

Step 6 out of 7

Garnish or set garnishes out in bowls for guests to serve themselves.

Step 7 out of 7

Serve Thai-style with a large spoon and fork.

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