Рецепт Thai Squash Soup
Oakville (the town where I live) must be the Thai food restaurant capital of Canada. It’s amazing how many we have to choose from! Some are small and others are big fancy establishments.
The one my wife I enjoy the most is called Salad Thai. It's small and humble. You could even say it’s as old school as the radio station I was listening to while I prepared the ingredients for this creamy soup.
Those Old Emotions by The Spoons, I Love Rock’n Roll by Joan Jett and the extended remix version of Tainted Love by Soft Cell (love that tune) filled my kitchen as I peeled and chopped the butternut squash.
Of course I'm not suggesting Salad Thai is like an old 80's tune. By old school I mean it's authentic. The best way I can describe it is to say the food tastes like something my mom would make if she happened to be from Thailand.
On occasion I've taken a stab at making Thai food at home. One success was a Spicy Peanut Pork dish I served alongside food from Salad Thai for a family birthday celebration. I consider this Thai Squash Soup my second success.
It's a typical butternut squash soup recipe but instead of stirring in nutmeg you reach for Thai inspired ingredients such as red curry paste, fish sauce, coconut milk and chopped cilantro. Thankfully most major supermarkets around here carry these ingredients so they're easy to find.
What I like most about this soup is it's an easy way to step into the world of Thai cooking. Simply mix a familiar soup recipe with a few worldly ingredients!
Have you ever made Thai food at home?
Thai Squash Soup
Healthy Butternut Squash Soup Blended with Thai-Inspired Ingredients
Recipe Adapted From: Canadian Living Magazine
Makes: 4 to 6 Servings
Time to Prepare: 15 to 20 minutes
Time to Cook: 25 minutes
- 1 tbsp butter
- 1 medium butternut squash, peeled and cubed into ½-inch pieces
- 1 cup coconut milk (from a can)
- 4 cups sodium-reduced chicken stock
- 1 tbsp Thai red curry paste
- 1 tbsp grated fresh ginger
- 1½ tsp fish sauce (or use ½ salt)
- 1 tbsp brown sugar
- ¼ tsp freshly ground black pepper
- chopped fresh cilantro to garnish
In a large soup pot, melt butter over medium heat. Add squash. Cook and stir until squash begins to slightly soften, about 5 minutes.
Stir in coconut milk, chicken stock, curry paste, ginger, fish sauce, brown sugar and pepper. Bring to a boil. Reduce heat to low. Cover and simmer until squash is tender, about 25 minutes. Remove from heat.
Puree soup using a blender until smooth. Ladle soup into bowls and garnish with cilantro.