Thai Roasted Red Pepper and Potato Soup

Thai Roasted Red Pepper and Potato Soup

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Course: Appetizer, Main Course, Soup
Cuisine: Five Spice, Thai, Vegetarian
Year: 2000
Servings: 3 gallons

Ingredients

  • 2 cans roasted red peppers (#10 cans)
  • 4 Tablespoons sambal
  • 6 Tablespoons cumin
  • 2 bunches cilantro (chopped)
  • 10 Tablespoons fish sauce
  • 18 Tablespoons white vinegar
  • 12 cans coconut milk
  • 1 gallon vegetable broth (water + 5 Tablespoons veg base powder)
  • 7 potatoes (peeled, ¼" dice)

Instructions

  • Parboil potatoes to just tender.
  • Process peppers, sambal, cumin, cilantro, fish sauce, and vinegar. Set aside.
  • In big pot, bring coconut milk, veggie broth, and red pepper mix to a boil.
  • Add potatoes.

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