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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.



Yields10 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

 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.


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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)

Directions

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.

Jill’s Table Thai Style Squash Soup