Thai Coconut Soup With Winter Squash

By

35 likes 20 klips

Very easy, quick soup and oh so flavourful. You'll want to cozy up with this one all winter long.

ERswYqicIt Kitchenbowl
Prep Time

10 min

PT10M
Cook Time

15 min

PT15M
Wait Time

--

PT0S PT25M
Thai Coconut Soup With Winter Squash

Ingredients

Serves 4
4 servings Serves

Instructions

Step 1

Gather essential ingredients. Chop onion. Mince garlic, ginger, chili, lemongrass and cilantro stems. Roast preferred squash in oven until soft.

Gather essential ingredients. Chop onion. Mince garlic, ginger, chili, lemongrass and cilantro stems. Roast preferred squash in oven until soft.

Step 2

In soup pot, sauté chili, lemongrass, cilantro stems, garlic, ginger, onion and red curry paste until fragrant and cooked.

In soup pot, sauté chili, lemongrass, cilantro stems, garlic, ginger, onion and red curry paste until fragrant and cooked.

Step 3

Add roasted squash to the mix and cover with water. Bring to a low simmer and cook for a couple minutes.

Add roasted squash to the mix and cover with water. Bring to a low simmer and cook for a couple minutes.

Step 4

Blend the soup with an immersion blender, food processor or blender (be extra careful with hot liquids). Add coconut milk and bring back to simmer.

Blend the soup with an immersion blender, food processor or blender (be extra careful with hot liquids). Add coconut milk and bring back to simmer.

Step 5

Garnish soup with green onion, cilantro and roasted peanuts. Slurp down with great satisfaction :)

Garnish soup with green onion, cilantro and roasted peanuts. Slurp down with great satisfaction :)

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About the Creator

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callieloohoo

Thai Coconut Soup With Winter Squash

Thai Coconut Soup With Winter Squash

By callieloohoo

Very easy, quick soup and oh so flavourful. You'll want to cozy up with this one all winter long.

Prep Time

10 min

Cook Time

15 min

Wait Time

--

Ingredients

Serves 4

Instructions

Gather essential ingredients. Chop onion. Mince garlic, ginger, chili, lemongrass and cilantro stems. Roast preferred squash in oven until soft.

Step 1

Gather essential ingredients. Chop onion. Mince garlic, ginger, chili, lemongrass and cilantro stems. Roast preferred squash in oven until soft.

In soup pot, sauté chili, lemongrass, cilantro stems, garlic, ginger, onion and red curry paste until fragrant and cooked.

Step 2

In soup pot, sauté chili, lemongrass, cilantro stems, garlic, ginger, onion and red curry paste until fragrant and cooked.

Add roasted squash to the mix and cover with water. Bring to a low simmer and cook for a couple minutes.

Step 3

Add roasted squash to the mix and cover with water. Bring to a low simmer and cook for a couple minutes.

Blend the soup with an immersion blender, food processor or blender (be extra careful with hot liquids). Add coconut milk and bring back to simmer.

Step 4

Blend the soup with an immersion blender, food processor or blender (be extra careful with hot liquids). Add coconut milk and bring back to simmer.

Garnish soup with green onion, cilantro and roasted peanuts. Slurp down with great satisfaction :)

Step 5

Garnish soup with green onion, cilantro and roasted peanuts. Slurp down with great satisfaction :)

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