Thai Spiced Squash and Coconut Soup

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4 people
Meal course
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1 medium
Squash - Peeled and cut into 1.5cm cubes
1 tbsp
Light soy sauce
1 tbsp
Corn oil
1 whole
Red onion - peeled and finely sliced
2 whole
Lemon grass - trimmed and roughly chopped
25 grams
Ginger - peeled and grated
2 whole
Garlic clove - peeled and roughly chopped
350 ml
Chicken stock
2 tsp
Thai green curry paste
400 ml
Coconut milk
2 tbsp
Fish sauce
2 tbsp
Tomato ketchup
1 1/2 whole
Lime - Juice
Thai Spiced Squash and Coconut Soup

If you fancy making your own Thai green curry paste then check out my recipe here.

  1. Preheat the oven to 200’C
  2. Toss the squash in the oil and the soy sauce and roast for half an hour until cooked
  3. Heat a little oil in a large saucepan and lightly fry the chilli, lemon grass, ginger and garlic for 2 minutes. Add the curry pasta and fry for another 2 minutes. Add the squash to the pan and stir in the stock, 2 tbsp of the coconut powder, the fish sauce and the ketchup. Cover and cook for ten minutes
  4. Try to remove as much of the lemongrass stalks as possible and then blend into a smooth consistency. Return to a gentle heat and stir in the remaining coconut milk, lemon juice and a good twist of seasoning. Once heated through ladle into bowls and enjoy hot.

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