Coconut Red Curry Soup
This soup is also delicious with cubed sweet potato, as well as a handful of greens (such a spinach or kale leaves) tossed in to wilt at the end.
Servings: 6 servings
Ingredients
- 1 tablespoon avocado oil
- 1/2 yellow onion diced, about one cup
- 1 inch piece fresh ginger, grated on a microplaner, about 1 tablespoon
- 2 tablespoons Thai red curry paste (I use Thai Kitchen brand)
- 1 carrot, sliced
- 1 red bell pepper, cubed
- 2 cups cubed butternut squash (about half a large squash)
- 4 boneless skinless thighs or 2 boneless skinless chicken breasts, cubed in 1-inch pieces (optional)
- 1 13.5-ounce can coconut milk (not low-fat)
- 2 cups chicken stock or water
- 3 tablespoons fish sauce (I prefer Red Boat brand)
- 3 tablespoons lime juice
- Kosher salt
- Optional Garnish: Cilantro, Thai basil and/or red pepper flakes for additional heat
Instructions
- In a large pot over medium heat, warm the avocado oil. Add the onion and sauté for 3-5 minutes until soft and translucent. Add the ginger and red curry paste and stir to combine.
- Add the carrot, red pepper and butternut squash, salting the vegetables with about 1 teaspoon kosher salt, and stir to combine. Add the chicken, if using, and stir.
- Stir in the coconut milk, chicken stock and fish sauce. Stir to combine. Let simmer on low heat until vegetables are soft and chicken is cooked, about 15-20 minutes.
- Add the lime juice and taste for seasoning, adding more salt if necessary.
- Serve with steamed rice or cauliflower rice and optional garnish.