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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