RECIPE: Thai Red Curry Kabocha Squash Soup

Thai Red Curry Kabocha Squash Soup

by Vinnette Thompson

Thai Red Curry Kabocha Squash soup

Coconut Milk

4 cups shredded coconut

4 cups coconut water

Soup Base

1 cup young coconut meat

½ cup orange juice

2-inch piece of ginger, peeled

1 stalk lemongrass, chopped

8 Kaffir lime leaves

2 tablespoons tamari

2 tablespoons lime juice

1 tablespoon tamarind paste

1 tablespoon date paste

1 teaspoon Thai red chili paste

1 teaspoon salt

1 clove garlic

1 small bird chili
6 cups peeled and shredded Kabocha squash

6 cups boiling water

 

  1. To make the Coconut Milk, blend the coconut and the water together in a high-performance blender. Strain the mixture through a nut milk bag.
  2. Add the soup base ingredients to the blender and blend until completely smooth.
  3. Strain through a nut milk bag.
  4. Wash out the blender container and pour the soup base back into the clean blender container. Set aside.
  5. Blanch the shredded kabocha squash in hot water by pouring the hot water over the shredded squash.  Let sit for 3 to 5 minutes, then strain off the water from the squash.
  6. DO NOT put squash in cold water. Add the squash directly to the blender.
  7. Continue blending until totally smooth.
  8. Serve immediately, or soup can be kept warm in the dehydrator until ready to serve.

 

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