Spicy Thai Curry Soup


Spicy Thai Curry Soup

•1 tbsp. olive oil
•1 medium onion, diced
•3 cloves garlic, minced
•1 inch piece of ginger, peeled and minced
•1 large squash (pumpkin, kobucha, acorn, etc), peeled and diced
•3 tbsp. red Thai curry paste (Thai Kitchen brand)
•1 quart of vegetable stock
•1 can light coconut milk
•2 cups cooked lentils
•juice of 1/2 a lime
•salt and pepper, to taste
•2 tsp. cayenne pepper (optional for EXTRA spicy soup)

Heat olive oil in large pot over medium-high heat.  Add onion and cook for 3-4 minutes.  Add ginger and garlic, stirring constantly until fragrant.  Add red Thai curry paste, salt, pepper, and cayenne (if using).  Sautee for 1-2 minutes.  Add squash and stir until coated with spices.  Pour in vegetable stock and bring to a boil.  Reduce to a simmer, cover, and cook for 20 minutes until squash is soft.  Add lentils and coconut milk and cook for 10 more minutes.  Remove from heat and let cool.  Puree soup in batches until reaches desired consistency.  Stir in lime juice and season with additional salt and pepper.

Leave a Comment

{ 3 trackbacks }