- 1 tablespoon olive oil
- 1 large sweet onion, chopped
- 2 large leeks, white and light-green parts only, rinsed well and sliced
- 3 large potatoes, peeled and diced
- 4 green serrano peppers, thinly sliced
- 1 inch ginger, grated
- 2 garlic cloves
- 1 quart vegetable broth
- 1 cup Greek yogurt
- 2 cups cilantro, chopped
- 1/4 cup Thai basil, plus more for garnish
- 1/4 cup mint
- 2 tablespoons fish sauce, or to taste
- Juice of 1 lime, or to taste
- 1 teaspoon sugar, or to taste
- 1 thinly sliced small red onion
- In a heavy-bottomed pan or a Dutch oven over medium-high heat, heat the olive oil. Saute the sweet onion until it's translucent, about 2 minutes. Then add the leeks and continue to saute until soft, about 4 minutes more.
- Add the potatoes to the pan. Stir in the peppers, ginger, and garlic and cook for 2 to 3 minutes. Add the broth and bring to a boil.
- Lower heat and simmer until the potatoes are tender, about 30 minutes. Remove from heat and add the yogurt, 1 3/4 cups cilantro, the Thai basil, and the mint. Using an immersion blender (or a regular blender, working in batches), puree the soup until smooth.
- Add fish sauce, lime juice, and sugar, adjusting to taste. Divide among bowls and garnish with remaining 1/4 cup cilantro, red onion, and Thai basil.
- Created by Victoria Blamey, executive chef at Chumley's in New York City
Per serving: 307 kcal cal., 7 g fat (2.6 g sat. fat), 53 g carb., 6 g fiber, 12 g pro.. Percent Daily Values are based on a 2,000 calorie diet