Market Soup

A light coconut curry with greens, potatoes, garlic, and ginger. Inspired by a farmer's market customer, this simple soup is all about balance—earthy greens, rich coconut milk, and a bold hit of garlic and ginger.

Ingredients

medium potatoes diced into ½-inch cubes
4
Swiss chard or other braising greens, chopped
2 bunches
large garlic cloves minced
5
fresh ginger knob peeled and minced
3-inch
Chaokoh coconut milk about 2 cans, or another full-fat variety
24 oz
salt
to taste
white vinegar optional
splash
sambal oelek or hot sauce optional
to taste

Instructions

1
In a large pot, heat a splash of oil over medium heat. Add garlic and ginger and cook until fragrant, about 1–2 minutes.
2
Add diced potatoes and a generous pinch of salt. Stir to coat in the aromatics and cook for another 2–3 minutes.
3
Pour in the coconut milk and bring to a gentle simmer.
4
Cook until the potatoes are just tender, 10–15 minutes.
5
Stir in the chopped greens and simmer just until wilted and tender, about 2–3 minutes more.
6
Taste and adjust salt. Add vinegar and hot sauce if using. Serve hot.

Notes & Variations

• Potatoes: Use any kind, but waxy types hold their shape better.
• Greens: Swiss chard is especially good here, but kale, turnip greens, or any hearty green will work. (Maybe not lettuce… but you do you.)
• Catch-all: A great way to use up other vegetables—toss in sliced peppers, eggplant, summer squash, or sub out the greens or aromatics based on what you've got.
• Lighter soup: Cook briefly and serve immediately.
• Richer version: Simmer longer to reduce the coconut milk by half.