Thai Red Curry Coconut Squash Soup
Thai Red Curry Coconut Squash Soup could be just the gluten free, lacto ovo vegetarian, and primal recipe you've been looking for. This soup has 429 calories, 5g of protein, and 38g of fat per serving. This recipe serves 6. For $1.38 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe from I Adore Food has 923 fans. Autumn will be even more special with this recipe. Head to the store and pick up garlic cloves, canned coconut milk, fresh cilantro, and a few other things to make it today. It is a reasonably priced recipe for fans of Indian food. From preparation to the plate, this recipe takes about 55 minutes. Overall, this recipe earns a solid spoonacular score of 76%. Try Thai Coconut Curry Butternut Squash Soup, Thai Red Curry Coconut Soup With Vegetables, and Thai Coconut Curry Butternut Squash Soup for a Meatless #SundaySupper for similar recipes.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 45 minutes
Ingredients:
3 Tablespoon of butter
2 396ml cans of coconut milk
4 Tablespoon of fresh cilantro
3 garlic cloves,minced
1 Tablespoon of freshly grated ginger
1 medium onion, chopped
2 Tablespoon of red curry paste
2 roasted red peppers, cut into cubes
1 medium squash, peeled and cut into 3/4 inch cubes
Equipment:
sauce pan
frying pan
blender
Cooking instruction summary:
Start by cutting your vegetables.In a big saucepan, melt your butter. Add in the onions. Cook for 3 minutes on medium high. Add in your garlic,ginger,roasted peppers, red curry paste and squash. Cook for another 3 minutes on medium. If the pan is dry, add a bit more butter to make sure the veggies do not burn. Add your coconut milk and bring it to a boil. Let the soup simmer for about 25 minutes on medium low and stir frequently.Once the squash is fully cooked and soft, turn off the heat and stir in the cilantro. Transfer your soup to a blender and puree.Enjoy!
Step by step:
1. Start by cutting your vegetables.In a big saucepan, melt your butter.
2. Add in the onions. Cook for 3 minutes on medium high.
3. Add in your garlic,ginger,roasted peppers, red curry paste and squash. Cook for another 3 minutes on medium. If the pan is dry, add a bit more butter to make sure the veggies do not burn.
4. Add your coconut milk and bring it to a boil.
5. Let the soup simmer for about 25 minutes on medium low and stir frequently.Once the squash is fully cooked and soft, turn off the heat and stir in the cilantro.
6. Transfer your soup to a blender and puree.Enjoy!
Nutrition Information:
covered percent of daily need
