A creamy and flavorful Thai soup made with a rich Massaman curry base, tender chunks of meat, potatoes, and peanuts. This comforting dish combines sweet, savory, and mildly spicy flavors, making it perfect for a hearty meal.
Ingredients
For the Soup:
- 1 tbsp vegetable oil
- 2 tbsp Massaman curry paste
- 1 can (400 ml) coconut milk
- 3 cups chicken or beef broth
- 1 lb (450 g) beef, chicken, or tofu, cut into bite-sized pieces
- 2 medium potatoes, peeled and diced
- 1/4 cup roasted peanuts
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp tamarind paste (optional)
For Garnish:
- Fresh cilantro
- Lime wedges
- Red chili slices
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Serves:
4 people
Instructions
- Prepare the Curry Base:
- Heat vegetable oil in a large pot over medium heat. Add Massaman curry paste and cook for 1-2 minutes until fragrant.
- Add Coconut Milk and Broth:
- Stir in the coconut milk and broth. Bring to a gentle simmer.
- Cook the Meat and Potatoes:
- Add the beef, chicken, or tofu to the pot, along with the diced potatoes. Simmer for 20-25 minutes until the meat is tender and the potatoes are cooked through.
- Season the Soup:
- Stir in the fish sauce, sugar, and tamarind paste (if using). Add the roasted peanuts and simmer for another 2-3 minutes.
- Serve:
- Ladle the soup into bowls. Garnish with fresh cilantro, red chili slices, and serve with lime wedges on the side.
Nutritional Information (Per Serving):
- Calories: 350 kcal
- Protein: 20g
- Carbohydrates: 25g
- Fat: 20g
- Sodium: 550mg
Notes
- Substitute potatoes with sweet potatoes for a slightly sweeter flavor.
- Add carrots or green beans for extra vegetables.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
Let me know if you’d like more recipes or tips! 😊