Enjoy the fresh taste of Thai cooking. This Thai inspired soup is perfect as a starter or as a warming lunch on a cold winter day.
2 Tbsp vegetable oil
1 cooking onion, finely diced
1 Tbsp minced garlic
1 Tbsp minced ginger
1 Tbsp Thai red curry paste
6 cups squash, peeled and cubed
1 medium potato (or sweet potato), peeled and diced
8 cups water
1 can of coconut milk
2 Tbsp light soy sauce
3 Tbsp lime juice
1 tsp fish sauce
1 cup finely chopped cilantro
chopped peanuts for garnish (optional)
1
Heat the oil in a soup pot over medium heat.
2
Add the onion and cook until soft.
3
Add the garlic, ginger and curry paste and cook, stirring constantly for 3 to 4 minutes.
4
Add the squash, potato and water and bring to a simmer. Cover and cook at a gentle simmer until the squash is completely cooked.
5
Add the coconut milk.
6
Puree the soup with an immersion blender until very smooth. If the soup is too thick, add some additional water.
7
Stir in the soy sauce, lime juice and fish sauce.
8
Adjust seasoning if necessary.
9
Ladle into bowls and garnish with cilantro and peanuts if using.
— View all recipes —
Ingredients
2 Tbsp vegetable oil
1 cooking onion, finely diced
1 Tbsp minced garlic
1 Tbsp minced ginger
1 Tbsp Thai red curry paste
6 cups squash, peeled and cubed
1 medium potato (or sweet potato), peeled and diced
8 cups water
1 can of coconut milk
2 Tbsp light soy sauce
3 Tbsp lime juice
1 tsp fish sauce
1 cup finely chopped cilantro
chopped peanuts for garnish (optional)
Recent Comments