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.


Hint: Use as your grocery check-list or when at home preparing your recipe

${ item.separator }

${ item.metric_quantity }  
${ item.imperial_quantity }  

${ }

Product Used

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



Where To Buy


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.

Little Potato Email

Sign up for a serving of our latest product news, promotions, nutrition info, kitchen inspiration, and our tastiest recipes in our monthly Recipe Club.

Sign Me Up

Little Potato Email signup

  • What do you want to learn from The Little Potato Company? Select all that apply to you below. We promise no spam and you can easily unsubscribe anytime.