|As always, not a short of my soup, but this is what it looks|
like--this cook garnished the soup with toasted coconut
I found this recipe somewhere online, and then combined it with another. The first time I made it, the kids, who were really young, grabbed their tongues and started crying, it was so spicy. I thought they were being wimps, but then Scott and I tried it and realized it was inedible it was that hot.
Big guilty parenting moment.
The next day I made a whole other recipe to try to diffuse the heat and succeeded enough for the grown-ups, but not the kids. Needless to say, we had a lot of Thai Squash soup for a long long time.
The problem was the brand of red curry paste I used--some authentic brand that I can't remember. 1 tsp of that red curry paste was enough to over-heat 6 quarts of soup. Now I use Thai Kitchen red curry paste which is far milder, so I use 1 Tbs/recipe. My advice? If you're not using Thai Kitchen, start with 1/2 a tsp. and work up.
Thai Squash Soup
2 large butternut squash
1 lg. Can pumpkin
2 c. chopped onion
6 cloves garlic
2 Tbs. Grated ginger
2 limes, zest and juice (about 1/2 cup)
½ tsp. Turmeric
½ tsp red curry paste (Taste of Thai is not spicy, used 1 Tbs.)
1 Tbs. oil
3 cups chicken Broth
6 cups water,
1 can coconut milk
Salt to taste
- Halve squash, scoop out seeds, roast covered with foil for at least an hour at 350 until soft.
- Saute onion, garlic, ginger and zest in oil until soft.
- Add turmeric & chili paste. Saute.
- Add scooped out of skin squash, pumpkin, water/broth, simmer. Add coconut milk and lime juice. Puree.
- Adjust seasonings.
Note: If you don't want a very tangy soup--akin to Chinese hot sour soup--use only the juice of 1 lime