Delicious Green Curry Soup

Perfect for cold, damp February nights. Snuggle up with a bowl and a spoon or serve over rice. Serves 4-6

5-7 med potatoes, peeled and diced
1 burdock root (Gobo) washed, quartered lengthwise, and sliced
1 can coconut milk
1 can creamed corn
12 small white mushrooms, quartered
2 Tbsp green curry paste or curry paste of your preference
Garlic powder
Tumeric
Salt
Fresh cold water




In a medium pot cover potato cubes with almost enough water to completely cover them. Season water with salt, garlic powder and a sprinkle of tumeric**. Bring to a boil and simmer on med-low for 20-25 minutes until you can easily stick a fork through the potato. Turn heat to low, mash, leaving some larger chunks, add burdock and curry paste. Stir and simmer for another 5-10 minutes to soften burdock. Add remaining ingredients and simmer on low 5 minutes or until mushrooms reach desired texture, stirring occaisionally to prevent sticking on the bottom of the pot.
** Instead of adding separate seasonings to potatoes as they boil, I used a Tbsp or 2 of BC Bud's Garlic/Curry infusion



This recipe can take a lot of 'tweaking,' add any number of veggies: frozen peas, bok choy, eggplant, carrots, beans, what ever you have on hand. I threw in a left-over roasted onion I sliced up at the last minute. Burdock root isn't essential but it definitely adds a unique and bold sweet/smokey flavor. If you've never had burdock (aka Gobo, Long Gobo) I highly recommend trying it. Treat it like a carrot and cook it. I don't peel it but I'm sure you can if you want to. Add it to soups & stews, stir fries, and noodles. If you want to leave it or can't find it I recommend a parsnip as a substitute.
                   




The green curry paste I use is a punchy combo of green chilis, lemongrass, galangal, and a few other wonderful things. Massaman curry paste would make an excellent substitution.

 

 

:)