Thai Red Curry Squash Soup
The November 2010 issue of Food & Wine features this recipe in their article "East by Northeast Thanksgiving" by Joanne Chang. This recipe was part of our 2010 Thanksgiving Recipe Update.
For 4 Person(s)
- 4 Tablespoons Unsalted Butter
- 1 Large Onion, Thinly Sliced
- 1/4 Cup Thinly Sliced Fresh Ginger, Plus 1 Cup Slivered Fresh ginger
- 2 Tablespoons Thai Red Curry Paste
- 3 Pounds Kabocha, Kuri or Buttercup squash—peeled, seeded and cut into 2-inch pieces
- 5 Cups Water
- 28 Ounces Coconut Milk
- 2 Fresh Kaffir Lime Leaves
- 1 Large Stalk of Fresh Lemongrass, smashed and cut into 2-inch lengths
- 2 Tablespoons Sugar
- 2 Tablespoons Fresh Lime Juice
- 1/4 Cup Vegetable Oil
- 2 Large Scallions, thinly sliced
Method for Thai Red Curry Squash Soup
In a large, heavy pot, melt the butter. Add the onion and sliced ginger and cook over moderate heat, stirring occasionally, until the onion is softened, 7 minutes. Add the curry paste and cook, stirring, until fragrant, 2 minutes. Add the squash and water and bring to a boil. Cover partially and simmer over low heat until soft, 25 minutes. Add the coconut milk, lime leaves and lemongrass, cover partially and simmer for 30 minutes longer. Discard the lime leaves and lemongrass.
Working in batches, puree the soup in a blender; add it to a clean pot. Stir in the sugar and lime juice and season with salt.
In a medium skillet, heat the oil until shimmering. Add the slivered ginger and cook over moderate heat, stirring, until golden brown and crisp, 5 minutes. With a slotted spoon, transfer the ginger to paper towels to drain.
Reheat the soup; ladle it into bowls. Garnish with the fried ginger and scallions and serve.