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Thai Red Curry Squash Soup

By Susannah Fath Cotman

Here is a fall soup with a Thai twist that could be a fun addition to your Thanksgiving feast. As you figure out what dishes to serve this year, consider taking advantage of this opportunity to invite someone new to join your families' table.

The following recipe can be found in RMM’s cookbook, The World at Your Table, which can be purchased here.

Thai Red Curry Squash Soup

1 c. Coconut Milk

½ tsp. Thai Red Curry Paste

4 tsp. Sugar

½ tsp. Salt

2 c. Vegetable Broth

4 c. fresh or 24 oz. frozen Winter Squash, such as butternut, chopped=

1 Lime

2 c. fresh Baby Spinach

Chopped fresh Cilantro

8 oz. firm tofu, drained

1 T. Soy Sauce

½ tsp. Thai Red Curry Paste

1 tsp. Vegetable Oil

In a soup pot, combine the coconut milk, ½ tsp. curry paste, sugar, salt, and broth. Add squash, cover, and bring to a simmer. Cook until the squash is thawed, about 15-20 minutes. During this time prepare the tofu by cutting small cubes and placing them in a bowl. Toss tofu with the soy sauce and the other ½ tsp. curry paste, and let sit for a few minutes. Heat the oil in a small skillet over medium-high heat. When the oil is hot, add the tofu and cook, stirring occasionally, for about 10 minutes. Set aside. Lightly grate the lime peel and juice the lime. Add 1 teaspoon of the zest and 2 tablespoons of the juice to the simmering soup. Stir the spinach and tofu and cook just until the spinach wilts. Add more sugar and salt to taste. Serve the soup garnished with cilantro.

Serves 4