Coconut-Red Curry Soup With Butternut Squash and Lime |
|
 |
Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
from this can't be tofu! by deborah madison. Ingredients:
1 small butternut squash |
4 teaspoons peanut oil |
1 cup onion, minced |
2 garlic cloves, minced |
1 teaspoon gingerroot, sliced |
1 large lime, juice and zest of |
1/4 teaspoon turmeric |
1 -2 teaspoon thai red chili paste |
4 cups chicken broth or 4 cups vegetable broth |
sea salt, to taste |
1/4 cup cilantro leaf, chopped |
2 tablespoons basil leaves, thinly sliced |
12 ounces coconut milk |
1 (10 ounce) box silken tofu or 1 (10 ounce) box soft tofu |
Directions:
1. peel squash with a vegetable peeler, halve and scoop out the seeds, then dice into 1/2-inch cubes. you should have 3-4 cups.
2. warm oil in wide soup pot. add onion, squash, garlic, ginger, lime zest, and turmeric. cook over medium-high heat, stirring frequently, for 15 minutes. add chili paste.
3. add 1/2 cup water and scrape pot to dilute paste, then add broth and 1/2 tsp salt. bring to boil, then reduce heat to low, cover pot, and simmer for 20 minutes. meanwhile, dice tofu into small cubes and prepare cilantro and basil.
4. add coconut milk, followed by tofu. simmer until soup is hot again and tofu is heated, about 5 minutes. taste for salt, and add more if desired. add cilantro and basil, and squeeze juice from lime. serve immediately.
|
|