Thai Potato, Mushroom and Leek Soup
This Thai potato, mushroom and leek soup is simple, comforting and full of flavour. It’s the kind of easy meal you can put together with everyday ingredients, yet the Thai curry paste and coconut cream give it a fragrant, slightly exotic twist. Naturally vegan and gluten-free, it suits a wide range of diets. You can easily adjust it to your taste too—add some fresh green chilli if you like a bit of heat, or stir in chickpeas for a more filling, protein-rich version. Serve it with warm flatbread for a cosy, satisfying meal.
Ingredients
Method
- Peel and dice the potatoes. Thinly slice the leek and chop the garlic and mushrooms.
- Heat a little oil in a saucepan and gently cook the leek for about 8 minutes, until soft.
- Add the garlic and mushrooms and cook for a couple of minutes more, stirring.
- Stir in the Thai green curry paste and cook briefly until fragrant, then add the potatoes.
- Mix well to coat everything, then pour in the vegetable stock and add the bay leaf.
- Bring to the boil, then cover, reduce the heat and simmer for 20–25 minutes, until the potatoes are tender.
- Remove the bay leaf, then add the coconut cream and fresh coriander.
- Blend the soup until smooth and creamy using a hand blender. If it feels too thick, add a little more stock.
- Reheat gently if needed, then serve with a squeeze of fresh lime juice.
- Serve hot with flatbread on the side.