Thai Curry Squash Soup
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.
red curry paste
Thai curry paste, or yellow
or use 1 to 2 tablespoons soy sauce if vegetarian or vegan
or to taste
peels, peeled with a veggie peeler
peeled and cut into 1-inch chunks
extra firm tofu, chopped into 1/2-inchl cubes
sweet red bell peppers
juiced, or to taste
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.