Monday, October 31, 2011

Thai Curry Potato and Green Onion Soup

1 cup green onions, chopped
6 cups potatoes, cubed and cooked
2 garlic cloves, crushed
1/2 white onion, chopped
13.5 oz container coconut cream (full cream)
13.5 oz vegetable broth
1 tablespoon Thai green curry paste
Salt and black pepper

In a large deep sided skillet, add coconut cream, broth, and Thai curry paste. Stir to combine. Season with salt and black pepper. Bring to a boil and add potatoes and green onion. Let it boil a further 5 minutes to heat the potatoes through. Serve hot.

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