I’m not really sure how authentically Thai this recipe is, but I do know it tastes pretty dang awesome.
I remember my first experience with Thai cuisine. It was on my honeymoon, at the tender age of 22. The huz and I stayed at a Sandals resort in Jamaica which featured a “private island,” accessible only by ferry, housing a Thai restaurant (oh, and a clothing-optional beach!).
I’m not going to disclose whether or not we sunbathed at the nude beach during our vacation, but I WILL tell you that one evening we did take the ferry over to the island for dinner at the Thai restaurant.
And I have photographic evidence. Please keep in mind this picture was taken in freaking JAMAICA in JULY. Hot in, so hot in here! So hot in, hot, oh! With a little bit of, uh uh, and a little bit of, uh uh. I was like good gracious. …Bodacious.
What I am saying is that it was hot.
I just have this vivid memory of being on this wonky, bright yellow ferry in the middle of the Caribbean-freaking-Sea, it’s pitch black outside, and we’re just about dying from the steam bath-like humidity.
But we made it to the “private island” and enjoyed a multi-course Thai meal for dinner, and lived to tell the tale. Too bad I didn’t take food pictures!
Nowadays most of my Thai-food-consumption occurs in the form of Thai-inspired knock-off recipes prepared in the tiny kitchen of my home. There aren’t many good local Thai options in Ann Arbor? Though, I must say, I do love No Thai! – a rare, indulgent noodly treat!
Who knows if I’ve ever even had “authentic Thai food.” Probably not. But I’m okay with that, because I made this Thai-inspired soup and it rocks my socks.
A pinch bowl filled with minced garlic, grated fresh ginger, and red curry paste guarantees a flavorful pot of soup.
Well, that, and the fact that I’d get to utilize my immersion blender. Um, Most Exciting Kitchen Appliance Ever? Amirite?!
What I was left with was this silky, velvety soup that warmed my soul. Creamy coconut milk paired with warm, spicy red curry paste. Don’t forget a squeeze of fresh lime juice to brighten it up. I could not get enough of this soup!
Serve it as the star of your meal, with bread and a hearty salad, or be like me and serve this Thai Butternut Soup with baked salmon and a side of dressed greens. Highly recommended!
Thai Butternut Soup
Recipe from Cooking Light
- 1 teaspoon canola oil
- 1 cup chopped onion
- 2 1/2 teaspoons red curry paste
- 1 1/2 teaspoons minced fresh garlic
- 1 teaspoon minced fresh ginger
- 1 cup fat-free, lower-sodium chicken broth
- 2 teaspoons brown sugar
- 2 (12-ounce) packages frozen pureed butternut squash
- 1 (14-ounce) can light coconut milk
- 1 1/2 teaspoons fish sauce
- 1/4 teaspoon salt
- 1/2 cup chopped unsalted, dry-roasted peanuts
- 1/4 cup cilantro leaves
- lime wedges
- Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 3 minutes. Add curry paste, garlic, and ginger; sauté 45 seconds, stirring constantly.
- Add broth and next 5 ingredients (through salt); cover. Bring to a boil. Reduce heat, and simmer 5 minutes, stirring frequently. Blend with an immersion blender (OR, place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture). Spoon soup into bowls; top with peanuts and cilantro. Serve with lime wedges.
My rating: 9.1/10