You will need:
Actual ingredients -
4-6 Medium potatos, peeled and chunked. Don't be too precious about uniformity, they're getting pureed later anyway.
4 cloves garlic, halved.
6 cups veg broth (you could totally use chicken but maybe avoid fish. I used 3 boullion cubes in 6 cups hot water.)
1... unit? Bok Choy. Honestly, what do you even call that? Stalk? Baton? Anyway, rip the greens off and chop'em up roughly.
2 green onions, chopped. I'm sorry, I know this is a lot of chopping. But it's so worth it.
2 gigantic carrots, peeled. Cook these somehow. Boil or steam. Then give them a rough mash like they made you angry.
1.5 cups frozen veg. Basically whatever suits you. I used bar veg 'cause I already had it & didn't want to put a bra on to go out.
1/2 teaspoon sesame oil.
1 generous teaspoon of red Thai curry paste. Or more. I'm a wimp.
1/2 can coconut milk.
Equipment -
Immersion Blender/heatsafe normal blender/strong arms and a fork.
Really big pot.
Spoons and stuff.
A ladle.
A bowl.
About an hour all told, and at least 1 person to share with unless you want a ton of leftovers.
Boil your potato chunks and your halved garlic together til potatoes are soft. Drain'em and combine them back in the original pot with the 6 cups hot water and 3 cubes for stock. (If you're doing something different for stock, do that bit and then add it and the potatoes into the pot, okay?) Bring your potatoey stock pot up just to steaming and then grab your immersion blender and CAREFULLY so as not to splatter yourself, puree the crap out of the contents of your pot.
While your pot is still over the heat, add the sesame oil and curry paste and give a quick taste before you adjust with more of each, and salt & pepper as needed.
Add your frozen veg and mashed carrots now and leave to simmer covered over medium heat for about 20 minutes. When you come back, dump in the coconut milk and swirl around with a spoon a bit.
Serve with crusty bread if desired. Precooked meatballs or leftover sausages are a solid addition, as well as crispy fried firm tofu.
Enjoy!