Thai Curry Squash Soup

Name: Thai Curry Squash Soup
Yield: 4
Cuisine: Fusion
Ingredients: coconut milk; red curry paste; vegetable stock; fish sauce; sugar; limes; turmeric; butternut squash; tofu; sweet red bell peppers; limes; cilantro; rice, cooked

Submitted by happyzhangbo

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

Ingredients

OUNCES COCONUT MILK
1 can

TABLESPOONS RED CURRY PASTE
Thai curry paste, or yellow *

CUPS VEGETABLE STOCK
or water

TABLESPOONS FISH SAUCE
or use 1 to 2 tablespoons soy sauce if vegetarian or vegan

TABLESPOONS SUGAR
or to taste

LIMES
peels, peeled with a veggie peeler

TEASPOON TURMERIC

2 ½

POUNDS BUTTERNUT SQUASH
peeled and cut into 1-inch chunks

POUND TOFU
extra firm tofu, chopped into 1/2-inchl cubes

LARGE SWEET RED BELL PEPPERS
chopped

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.