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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 169.7
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 48.3 mg
  • Total Carbs: 33.4 g
  • Dietary Fiber: 7.5 g
  • Protein: 6.0 g

View full nutritional breakdown of Thai Red Curry Soup calories by ingredient
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Thai Red Curry Soup

Submitted by: MEKOMEKO

Introduction

Found recipe on I adore food:

http://www.yummly.com/recipe/
external/Thai-Red-Curry-Coconut-Squash
-Soup-I-Adore-Food_-198380

Found recipe on I adore food:

http://www.yummly.com/recipe/
external/Thai-Red-Curry-Coconut-Squash
-Soup-I-Adore-Food_-198380


Number of Servings: 5

Ingredients

    Ingredients:

    1 medium squash, peeled and cut into 3/4 inch cubes
    2 roasted red peppers, cut into cubes
    1 medium onion, chopped
    3 garlic cloves,minced
    2 396ml cans of coconut milk
    2 Tablespoon of red curry paste
    1 Tablespoon of freshly grated ginger
    3 Tablespoon of butter
    4 Tablespoon of fresh cilantro

Directions

Cooking instructions:

Start by cutting your vegetables.
In a big saucepan, melt your butter. Add in the onions. Cook for 3 minutes on medium high. Add in your garlic,ginger,roasted peppers, red curry paste and squash. Cook for another 3 minutes on medium. If the pan is dry, add a bit more butter to make sure the veggies do not burn. Add your coconut milk and bring it to a boil. Let the soup simmer for about 25 minutes on medium low and stir frequently.
Once the squash is fully cooked and soft, turn off the heat and stir in the cilantro. Transfer your soup to a blender and puree.
Enjoy!

Serving Size: makes between 4 and 6 portions - im greedy for me its a four.






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