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Thai Curry Squash Soup

 
Thai Curry Squash Soup
30

This delicious Thai curry soup is packed with goodness and great flavour. It warms you up instantly. Perfect for a cold winter supper when served with a bowl of rice.

Yield

4

servings

Prep

15

min

Cook

20

min

Ready

35

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

14 ounces coconut milk
1 can
2 tablespoons red curry paste
Thai curry paste, or yellow
*
2 cups vegetable stock
or water
3 tablespoons fish sauce
or use 1 to 2 tablespoons soy sauce if vegetarian or vegan
2 tablespoons sugar
or to taste
1 limes
peels, peeled with a veggie peeler
1 teaspoon turmeric
2 ½ pounds butternut squash
peeled and cut into 1-inch chunks
1 pound tofu
extra firm tofu, chopped into 1/2-inchl cubes
1 large sweet red bell peppers
chopped
½ limes
juiced, or to taste
cilantro
fresh
*
rice, cooked
to serve
*

Directions

Place the coconut milk and Thai curry paste to a dutch oven or a heavy cast-iron pot, and using a whisk or a wooden spoon, stir the milk and paste together until well combined.

Add the stock or water, fish sauce or soy sauce, sugar, lime peels and turmeric into the pot.

Bring to a boil over high heat, and then add the butternut squash and tofu.

Reduce the heat to to medium, and cook on a fast simmer until the squash is tender, about 15 to 20 minutes or until fork tender.

Stir in the sweet bell peppers, and cook for another 2 to 3 minutes until peppers have softened.

Season to taste with more fish sauce or soy sauce if needed.

Remove the pot from the heat.

Ladle the soup into individual serving bowls that's filled half full with rice.

Top with cilantro, and serve warm.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 697g (24.6 oz)
Amount per Serving
Calories 51854% of calories from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 20g 100%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 855mg 36%
Total Carbohydrate 16g 16%
Dietary Fiber 4g 17%
Sugars g
Protein 47g
Vitamin A 663% Vitamin C 173%
Calcium 94% Iron 48%
* based on a 2,000 calorie diet How is this calculated?

 

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