Potato-Coconut Milk Soup with Lemongrass and Chiles

Preparation info

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Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

A hearty soup, this gathers together ingredients that are common in Sri Lanka, the tear-shaped island south of India. The flavors in this curry are simply amazing, using aromatics like curry and screwpine leaves, salty dried Maldive fish, tart tamarind, hot chiles, and lemony lemongrass. It all adds up to a somewhat salty, perfumed, irresistible bowlful. I often serve it as a main-course soup, with slices of warmed baguette alongside, during the winter months. A glass of Vouvray, Sancerre,