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Potato Panang Soup

Servings: 4
Author: Jess Smith via Inquiring Chef


  • 3 cups light coconut milk
  • 2 cups water
  • 1 large potato (or white sweet potato, as described above), cut into 1 inch cubes
  • 1 teaspoon oil
  • 2 small shallots, minced
  • ½ tablespoon lemongrass, minced
  • 1 teaspoon galangal (or ginger), minced
  • juice and zest from 1 lime
  • 2-4 tablespoons panang curry paste (adjust to your taste)
  • ¼ cup cilantro, chopped
  • ¼ cup scallions (both white and green parts), thinly sliced


  • Heat wok or large saucepan over medium-high heat. Add coconut milk to pan and allow to cook, without stirring, until oils are released and milk is boiling. Add water and potato and bring to a boil. Turn temperature down and leave at a low simmer.
  • In a small sauce pan, heat oil and add shallots, lemongrass and galangal. Stir constantly until ingredients soften (2-3 minutes) and turn off heat. Add lime juice, zest and curry paste and mix until combined.
  • When potato is fork-tender (about 15 minutes), add curry paste mixture to coconut milk/potato mixture and stir until completely incorporated. Simmer for 5 minutes more.
  • Turn heat off and add cilantro and scallions.
  • Garnish with cilantro leaves and serve.


Optional: This soup is excellent with the addition of slices of cooked chicken during step 3. If you want to make it into a more traditional curry to serve over rice, you can easily use this recipe for that too. Just omit the water and allow the coconut milk to cook down until it reaches a creamy serving consistency.