Thai-style squash and lime soup
Squash simmered with red curry paste, ginger and coconut milk, then blended smooth and brightened with lime. Fragrant and silky, and a good one to have in the fridge for the week.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: red curry paste and vegetable stock cube.
Method
- Peel and deseed the squash and cut it into 2 cm chunks. Chop the onion, crush the garlic and grate the ginger.
- Warm the olive oil in a large pan over a medium heat. Cook the onion for 6 minutes until soft, then add the garlic, ginger and red curry paste and fry for 2 minutes, stirring.
- Add the squash and coconut milk, with the stock cube crumbled into 500 ml of boiling water. Bring to the boil, then simmer for 20 minutes, until the squash is soft.
- Blend with a stick blender until smooth, adding a splash of water if it is too thick.
- Squeeze in the juice of half the lime and season with salt, adding more lime to taste.
- Roughly chop the coriander. Ladle the soup into bowls, top with the coriander and serve with the other half of the lime in wedges.
Tip Curry pastes differ in heat, so add half, taste, then add more. Peeled, cubed squash from the shop saves time.
Per portion
| Energy | 408 kcal |
| Protein | 7 g |
| Carbohydrate | 34 g |
| of which sugars | 19 g |
| Fat | 26 g |
| of which saturates | 17 g |
| Fibre | 7 g |
| Salt | 3.09 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- squash500 g
- onion1
- garlic2 cloves
- ginger15 g
- red curry paste30 g
- coconut milk½ tin
- vegetable stock cube1
- lime1
- coriander½ bunch
- olive oil1 tbsp
