0 from 12 votes
Thai Coconut Curry Soup
This comforting soup is easy to prepare, full of nourishing ingredients, and just bursting with flavor!
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 2
Calories: 240 kcal
Course:
Soup
Cuisine:
Thai
Ingredients
- Half of a medium butternut squash (about 1 1/2 cups, cooked)*
- 1 teaspoon coconut oil
- 1/4 cup diced onion
- 2 cloves garlic , minced
- Young Thai Coconut , both the water and meat** (a little over 2 cups, total)
- 1 teaspoon fresh ginger , minced
- 1 teaspoon curry powder
- 1/2 teaspoon fine sea salt
- water , if needed for desired texture
Instructions
- Preheat your oven to 400F.
- Cut the squash in half, lengthwise, and place the halves face-down on a baking sheet. Bake for 30-45 minutes, until the skin can be easily pierced with a fork. (Don't worry if you over-cook them a bit, like I did... squash is very forgiving.) You'll only need one half of the squash for this recipe, so reserve the other half for another meal!
- While the squash is cooking, melt the coconut oil in a skillet over medium-high heat and saute the diced onion and garlic until translucent and tender, about 8 minutes. Feel free to use a splash of water, if needed, to prevent sticking. Set aside to cool.
- Now it's time for the most daunting part. Opening the coconut! All you need is a decent cleaver, and one hand kept safely behind your back. I simply whack away around the center, until the top can be easily popped off! Pour all of the water into the container of your blender, then use a spoon to scrape out the white flesh. Blend both the coconut meat and water in the blender until it reaches a thick coconut "milk" consistency.
- To the coconut milk, add the rest of the ingredients-- including half of the roasted squash, cooked onions and garlic, curry, ginger and salt. Blend until completely smooth and creamy, then adjust the taste and texture to your liking, adding a bit of water to thin, if needed.
- Transfer the soup to a sauce pot, and heat over the stove until piping hot.
- Serve immediately!
Cup of Yum
Notes
- *Canned pumpkin or squash can be used instead of fresh. **A 16 oz. can of coconut milk can also be substituted in a pinch. I garnished our bowls with a simple dash of freshly grated nutmeg, but other delicious toppings might include a handful of dried cranberries and walnuts, for a burst of crunch and sweetness.
Nutrition Information
Calories
240kcal
(12%)
Carbohydrates
42g
(14%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Sodium
605mg
(25%)
Potassium
52mg
(1%)
Fiber
2g
(8%)
Sugar
15g
(30%)
Vitamin A
4000IU
(80%)
Vitamin C
9.9mg
(11%)
Calcium
30mg
(3%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 240
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Sodium | 605mg | 25% |
| Potassium | 52mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 4000IU | 80% |
| Vitamin C | 9.9mg | 11% |
| Calcium | 30mg | 3% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.