Curry Soup

Khmer Curry Soup.


  • 4 medium to small potatoes (peeled and cubed)
  • 3 small onions (diced)
  • 3 cups string beans (chopped into 1-inch pieces)
  • 1 cup milk
  • 3 cups coconut milk
  • 10 kaffir lime leaves (minced)
  • 4-5 garlic cloves (minced)
  • 1/2 cup peanuts (mashed)
  • 1 small piece fresh turmeric (grated)
  • 1 small piece of fresh ginger (grated)
  • 2 tablespoons lemongrass stalks (finely chopped)
  • 4 dried Thai red chili peppers
  • 2 tablespoons Khmer curry spice
  • 3 anise stars
  • 1 teaspoon prawn paste
  • 2 tablespoons of palm sugar (use brown sugar as an alternative)
  • Oil
  • Salt
  • Pepper


  • Put the 4 dried peppers in some water to soak
  • Toast the anise stars and curry seasoning (with no oil) over low heat, until they are soft.
  • Mash the anise stars and curry seasoning together until they form a powder (maybe 10 minutes of mashing).
  • Mash turmeric, lemongrass, lime leaves, and ginger together for around 10 minutes.
  • Chop the peppers that were soaking in water until they form a paste.
  • Cook the pepper paste in a bit of oil in a large soup pot on low heat.
  • Add prawn paste cook for one minute (it will smell horrible but its ok).
  • Add the garlic, turmeric, lemongrass, lime leaf, and ginger mixture and cook for 3 minutes.
  • Add palm sugar and salt to taste and cook for 1 minute.
  • Add half of the coconut milk, half of the anise/curry powder, and all of the vegetables.
  • Cook for 3-5 minutes.
  • Add the rest of the coconut milk.
  • Cook for 10-15 minutes on medium heat until the potatoes are soft.
  • Add the peanuts and the other half of the anise/curry powder.
  • Cook for 3-5 more minutes.
  • Add milk, salt, and pepper to taste.
  • Serve hot with bread or rice.

#soup #glutenfree  

Related lessons

View all
Read More
Read More
Read More

Help us understand our audience

If you are in the U.S., please enter your five-digit zip code to help us better understand who uses our resources for educators.
Skip this