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:

Quickview
428k Calories
4g Protein
37g Total Fat
25g Carbs
13% Health Score
Limit These
Calories
428k
21%

Fat
37g
58%

  Saturated Fat
31g
198%

Carbohydrates
25g
8%

  Sugar
8g
9%

Cholesterol
15mg
5%

Sodium
244mg
11%

Get Enough Of These
Protein
4g
10%

Vitamin A
14332IU
287%

Manganese
1mg
77%

Vitamin C
38mg
46%

Fiber
6g
24%

Potassium
845mg
24%

Magnesium
95mg
24%

Copper
0.47mg
24%

Iron
3mg
19%

Phosphorus
185mg
19%

Folate
60µg
15%

Vitamin B6
0.3mg
15%

Vitamin E
2mg
15%

Selenium
9µg
13%

Vitamin B3
2mg
13%

Vitamin B1
0.17mg
12%

Calcium
102mg
10%

Vitamin B5
0.79mg
8%

Zinc
1mg
8%

Vitamin K
2µg
3%

Vitamin B2
0.04mg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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