This Spicy Thai Potato Coconut Soup is a bold, fragrant bowl that blends creamy potatoes with Thai-inspired heat and zest.

Coconut milk gives it luscious body, red curry paste delivers a slow-building spice, and a splash of lime brightens it all into something that feels both comforting and exciting.

It’s like your favorite takeout curry snuck into a potato soup—and brought flavor fireworks with it.

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Spicy Thai Potato Coconut Soup Ingredients

• 1 tablespoon coconut oil or neutral oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons Thai red curry paste (or to taste)
• 1½ pounds Yukon Gold potatoes, peeled and diced
• 4 cups vegetable broth (or chicken broth)
• 1 (13.5 oz) can full-fat coconut milk
• 1 teaspoon salt, plus more to taste
• Juice of 1 lime (plus wedges for serving)
• Optional: 1 teaspoon soy sauce or fish sauce for depth
• Optional garnish: chopped cilantro, sliced red chili, lime wedge, or crispy shallots

Kitchen Tool Tips

Microplane grater
Perfect for finely grating ginger and garlic to evenly distribute flavor in the soup.

Immersion blender
Lets you blend the soup to a smooth or semi-smooth texture without transferring hot liquid.

Wok-style ladle or deep spoon
Handy for portioning brothy, creamy soups and getting every last bit from the pot.

How to Make Spicy Thai Potato Coconut Soup

1. Heat oil in a large pot over medium heat. Add onion and sauté for 5 minutes until soft. Stir in garlic and ginger, cooking for 1 minute.
2. Add red curry paste and sauté for 1–2 minutes, stirring frequently, until fragrant.
3. Stir in potatoes, broth, and salt. Bring to a boil, then reduce to a simmer. Cook uncovered for 15–18 minutes, or until potatoes are fork-tender.
4. Use an immersion blender to blend until smooth, or leave a few chunks for texture.
5. Stir in coconut milk, lime juice, and optional soy or fish sauce. Warm through over low heat (do not boil).
6. Taste and adjust seasoning. Ladle into bowls and garnish as desired.

Nutritional Information

Per serving:

• Calories: 350
• Fat: 22g
• Carbohydrates: 33g
• Protein: 5g
• Fiber: 4g
• Sodium: 680mg

How to Serve

Top with chopped cilantro, thinly sliced red chili, and a wedge of lime for brightness. Serve alongside jasmine rice, naan, or crispy tofu for a full meal. Add roasted peanuts or crispy shallots for texture and crunch.

Storage

Fridge
Store in an airtight container for up to 4 days. Flavors deepen as it rests.

Freezer
Freeze for up to 2 months. Stir well after reheating to recombine coconut milk if it separates.

Reheating
Reheat gently on the stovetop or microwave. Add a splash of broth or water if too thick.

FAQ

How spicy is it?

Medium heat—enough to warm you up, but not blow you away. Use less curry paste for mild or add more for a kick.

Can I use curry powder instead of red curry paste?

Not really—it won’t have the same richness or Thai flavor. Stick with red curry paste if possible.

Is this soup vegan?

Yes, if you use vegetable broth and omit fish sauce or replace it with soy sauce.

Can I add protein?

Absolutely—add cooked shredded chicken, tofu, or chickpeas after blending.

What kind of potatoes are best?

Yukon Golds are ideal for a creamy texture. Russets work too but can be a little starchier.

Flavor Profile Breakdown

• Spicy & fragrant: Red curry paste and ginger bring heat and aroma
• Creamy & rich: Coconut milk adds body without heaviness
• Bright & zesty: Lime juice cuts through richness for balance
• Earthy & smooth: Potatoes provide a velvety, grounding base