Thai Squash and Coconut Soup

Thai Squash and Coconut Soup, also known as ‘Tom Kha’, is a popular Thai dish known for its creamy and aromatic flavors. It is traditionally made with chicken, but this vegetarian version with butternut squash is just as delicious.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Thai Squash and Coconut Soup

Cooking Method: Boiling, Simmering Cuisine: Thai Courses: Lunch, Soup, Thai Cuisine Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 500 gram Butternut Squash
• 2 cup Coconut Milk
• 2 cup Vegetable Stock
• 2 teaspoon Red Curry Paste
• 2 tablespoon Lime Juice
• 1 tablespoon Fish Sauce
• 1 tablespoon Brown Sugar
• 20 gram Fresh Coriander
• 1 piece Red Chili Pepper
• 1 teaspoon Salt

Instructions

1. In a large pot, heat the vegetable stock over medium heat. Add the red curry paste and stir until fragrant.
2. Add the butternut squash to the pot and cook for 15 minutes, or until tender.
3. Using an immersion blender, puree the soup until smooth.
4. Stir in the coconut milk, lime juice, fish sauce, and brown sugar. Cook for an additional 5 minutes.
5. Season with salt to taste.
6. Serve the soup hot, garnished with fresh coriander and sliced red chili pepper.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 15g5%

Sugars 5g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.