Saturday, 12 January 2013

Squash Coconut Curry Soup

Spoiler Alert: I keep my favourite potion in sinner/dinner sized servings in the freezer in suspended animation ready to come to the rescue when this sweet poor maiden hasn't the time to slave over a hot meal.  Make ahead meals are the soup de jour in order to make it through the week with our sanity intact. To stay sane you'll need:
  • 1 cup (heaping) diced celery - 2 ribs   
  • 1 cup(heaping) diced carrots - 1 large carrot
  • 1 cup (heaping) diced onion - 1 large onion
  • 3 cloves garlic - chopped
  • 1.5 Kg. roasted squash - butternut is my preferred choice 
  • 1 liter broth - veggies, or chicken
  • 1 liter water
  • Soup de jour
  • 1 can (400 ml) coconut milk   
  • 2 TBSP Red curry paste
  • 1 stick lemongrass, swacked and chopped fine
  • 2 TBSP fish sauce
  • 2TBSP brown sugar
  • 1 TBSP + 1 tsp fresh ground ginger
  • 1 dried thai chili 
  • couple of dry or fresh lime leaves
  • Grated - rind of one lime  + juice 
  • cilantro - chopped
HOW TO: In a giant soup pot
  • Sweat the onions, the add the carrots, celery & garlic to sweat
  • Push all the veggies to the sides and fry the curry paste until fragrant
  • add the broth and water and drink to a boil
  • add the squash, coconut milk & ground lemongrass  & lime leaves
  • bring up to a simmer
  • add sugar, fish sauce & dried chili 
  • allow to simmer until flavours come together
  • remove from the heat and remove the limes leaves, 
  • using an emersion blender, blend the entire soup 
  • add the grated lime rind & juice and serve with a topping of cilantro. 

Squash Coconut Curry Soup Beer pairing - consider a hop forward brew - the spicy thai flavours and hop profiles are BFF's, try Russell's Hop Therapy for a sure hit. 

Marvel at your capacity to freeze your own miracles, you'll be happy and your belly will thank you. 

No comments:

Post a Comment