Thai Style Vichyssoise

Thai Style Vichyssoise

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Course: Main Course, Sauce
Cuisine: Five Spice, Thai
Year: 1990
Servings: 36 servings


  • 6 Tablespoons butter
  • 6 Tablespoons oil
  • 18 leeks (white part only, chopped)
  • 6 cups onions (chopped)
  • 18-24 potatoes (peeled and sliced)
  • 24 cups vegetable broth
  • 3 teaspoons chili paste w/garlic
  • white pepper (to taste)
  • 2 cans coconut milk
  • 3 pints cream (all purpose, slightly whipped)


  • Melt butter with oil. Add onions and leeks. Sweat until translucent. Add potatoes and stir.
  • Add the veggie broth and chili paste. Bring to boil, lower heat, simmer for 15 minutes or until potatoes are tender.
  • Pepper to taste, cool. Process until smooth.
  • Fold coconut milk and cream into potato soup base. Chill thoroughly.
  • Garnish with scallions and cilantro.


Servings are a WAG.
Note that the card covers over the butter in an attempt to be vegan, but there is no noted substitute for the cream – perhaps coconut cream is intended to be used exclusively in that instance.

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