Coconut-Red Curry Soup With Butternut Squash and Lime

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Total Time
35mins
Prep
5 mins
Cook
30 mins

from "this can't be tofu!" by deborah madison.

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Ingredients

Nutrition

Directions

  1. peel squash with a vegetable peeler, halve and scoop out the seeds, then dice into 1/2-inch cubes. you should have 3-4 cups.
  2. warm oil in wide soup pot. add onion, squash, garlic, ginger, lime zest, and turmeric. cook over medium-high heat, stirring frequently, for 15 minutes. add chili paste.
  3. add 1/2 cup water and scrape pot to dilute paste, then add broth and 1/2 tsp salt. bring to boil, then reduce heat to low, cover pot, and simmer for 20 minutes. meanwhile, dice tofu into small cubes and prepare cilantro and basil.
  4. add coconut milk, followed by tofu. simmer until soup is hot again and tofu is heated, about 5 minutes. taste for salt, and add more if desired. add cilantro and basil, and squeeze juice from lime. serve immediately.
Most Helpful

4 5

Quite tasty! I was a little dubious about the combination of flavors, but they work well together. I wasn't completely true to the recipe: Substituted olive for peanut oil; Out of thai curry paste so I used red pepper flakes and regular curry powder; had to use dried basil, not fresh. I think fresh basil would make it even better! Thanks for sharing recipe!