Spicy Thai Coconut Squash Soup
This Spicy Thai Coconut Squash Soup is a vibrant and warming dish that redefines the classic squash soup. Inspired by the renowned chef Joanne Chang, this recipe combines the sweetness of kabocha or buttercup squash with the aromatic flavors of Thai red curry paste, fresh ginger, and creamy coconut milk. The addition of fragrant herbs like lemongrass and lime leaves elevates this dish to new heights. Perfect for holiday gatherings or cozy dinners, this soup not only tantalizes the taste buds but also warms the soul with its comforting richness and dynamic spice. Garnished with crispy fried ginger and fresh scallions, it makes for an irresistible start to any meal.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Unsalted Butter
4 (tablespoons, melted)
Onion
1 (large, thinly sliced)
Fresh Ginger
1/4 (cup, thinly sliced)
Fresh Ginger
1 (cup, slivered)
Thai Red Curry Paste
2 (tablespoons)
Kabocha or Buttercup Squash
3 (lbs, peeled, seeded, and cut into 2-inch pieces)
Water
5 (cups)
Coconut Milk
2 (cans (13 1/2 ounce) unsweetened)
Lime Leaves
2 (or use 1 teaspoon lime zest)
Fresh Lemongrass
1 (large stalk, smashed and cut into 2-inch lengths)
Sugar
2 (tablespoons)
Fresh Lime Juice
2 (tablespoons)
Salt
(to taste)
Vegetable Oil
1/4 (cup)
Scallions
2 (large, thinly sliced)
Instructions
1
In a large, heavy-bottomed pot, melt the unsalted butter over medium heat. Add the thinly sliced onion and fresh ginger, cooking until the onion becomes translucent, about 7 minutes.
2
Stir in the Thai red curry paste and cook for an additional 2 minutes, allowing the spices to bloom and release their fragrance.
3
Add the squash pieces and water to the pot, bringing the mixture to a vigorous boil. Once boiling, reduce the heat to low, partially cover, and simmer until the squash is tender, approximately 25 minutes.
4
Stir in the coconut milk, lime leaves, and smashed lemongrass. Cover partially again and let it simmer for another 30 minutes to meld the flavors. After cooking, remove and discard the lime leaves and lemongrass.
5
Carefully puree the soup in batches using a blender, then return it to a clean pot. Mix in the sugar and fresh lime juice, and season to taste with salt.
6
In a medium skillet, heat the vegetable oil over medium heat until it's shimmering. Add the slivered ginger and cook, stirring frequently until golden brown and crisp, about 5 minutes. Transfer the fried ginger to a paper towel-lined plate to drain.
7
Reheat the soup over low heat if necessary, then ladle it into bowls. Garnish each serving with the crispy fried ginger and sliced scallions, and enjoy your comforting dish!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Thai Coconut Squash Soup?
It is a vibrant, warming soup that combines the sweetness of kabocha squash with Thai red curry paste, fresh ginger, and creamy coconut milk.
Who is the inspiration for this recipe?
This recipe is inspired by the renowned chef Joanne Chang.
What type of squash is best for this soup?
Kabocha or buttercup squash is recommended for its sweetness and texture.
Can I use a substitute for lime leaves?
Yes, you can use 1 teaspoon of lime zest if fresh lime leaves are unavailable.
How do I prepare the lemongrass?
The lemongrass should be smashed and cut into 2-inch lengths before being added to the pot.
Is the lemongrass left in the soup?
No, the lemongrass and lime leaves should be removed and discarded after simmering and before pureeing.
Is this soup vegetarian?
Yes, this is a vegetarian dish that uses butter and coconut milk.
How do I make this recipe vegan?
You can substitute the unsalted butter with a plant-based oil or vegan butter.
What makes the soup spicy?
The heat comes from Thai red curry paste and a significant amount of fresh ginger.
How long does it take to cook the squash?
The squash pieces should simmer for approximately 25 minutes until they are tender.
What type of coconut milk should I buy?
Use two 13.5-ounce cans of unsweetened coconut milk.
What is the purpose of blooming the curry paste?
Cooking the curry paste for 2 minutes helps release the fragrance and essential oils of the spices.
How is the ginger garnish prepared?
Slivered ginger is fried in vegetable oil until golden brown and crisp, then drained on paper towels.
What are the final garnishes for the soup?
The soup is garnished with crispy fried ginger and thinly sliced scallions.
How do I achieve a smooth texture?
The soup is carefully pureed in batches using a blender after the aromatics are removed.
What provides the acidity in the recipe?
Fresh lime juice is stirred in at the end to provide a bright, acidic balance.
Why is sugar included in the recipe?
Two tablespoons of sugar help balance the heat of the curry and the acidity of the lime.
How much squash do I need?
The recipe calls for 3 pounds of squash, which should be peeled, seeded, and cut into 2-inch pieces.
What size pot is recommended?
A large, heavy-bottomed pot is best for even heat distribution.
How much ginger is used in the base?
The base of the soup uses 1/4 cup of thinly sliced fresh ginger.
How much ginger is used for the topping?
The topping requires 1 cup of slivered fresh ginger.
What is the total simmering time?
The soup simmers for about 55 minutes in total: 25 minutes for the squash and 30 minutes after adding coconut milk.
Can I use water instead of chicken broth?
Yes, the recipe specifically uses 5 cups of water as the liquid base.
Is this soup suitable for holiday meals?
Yes, it is described as an irresistible start to holiday gatherings or cozy dinners.
What kind of onion should I use?
The recipe calls for one large onion, thinly sliced.
What is the cooking time for the fried ginger?
The ginger takes about 5 minutes of frequent stirring to become golden and crisp.
Does this soup contain dairy?
Yes, it contains 4 tablespoons of unsalted butter.
Can I use frozen squash?
While fresh kabocha is best, you could use frozen squash as long as it equals 3 pounds.
What is the role of the scallions?
Thinly sliced scallions are used as a fresh garnish to add color and a mild onion flavor.
Is salt added during cooking?
Salt is added at the end to season the soup to your specific taste.