Recipe 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.
Keywords
- Thai
- recipe
- Thai Red Curry Squash Soup
- sugar
- salt
- coconut milk
- vegetable oil
- authentic
- thailand
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at importfood.com.
Ingredients
- Unsalted Butter
- Large Onion, Thinly Sliced
- Thinly Sliced Fresh Ginger, Plus 1 Cup Slivered Fresh ginger
- Thai Red Curry Paste
- Kabocha, Kuri or Buttercup squash—peeled, seeded and cut into 2-inch pieces
- Water
- Coconut Milk
- Fresh Kaffir Lime Leaves
- Large Stalk of Fresh Lemongrass, smashed and cut into 2-inch lengths
- Sugar
- Fresh Lime Juice
- Salt
- Vegetable Oil
- Scallions, thinly sliced
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