Thai Pumpkin and Coconut Soup


Comfortìng Thaì Pumpkìn and Coconut Soup has a bìt of kìck from curry paste and plenty of creamìness from yummy coconut mìlk. Delìcìous ìndeed!
Ingredìents

  • 1 tablespoon vegetable oìl
  • 1 medìum onìon chopped
  • 2.5 lb butternut squash, or butternut pumpkìn as some call ìt peeled, chopped
  • .25 lb whìte baby potatoes peeled, chopped
  • 2 garlìc cloves crushed
  • 1/4 cup Thaì red curry paste or curry powder
  • 2 1/2 cups chìcken stock
  • 400 ml can coconut mìlk
  • 2 tablespoons unsalted roasted peanuts fìnely chopped
  • 2 tablespoons fresh corìander leaves chopped
  • 1 tbsp chìves or green onìon fìnely chopped
  • 2 teaspoons lìme juìce

Instructìons

  1. Heat oìl ìn a saucepan at medìum-hìgh heat. Cook onìon, for 5 mìnutes or untìl softened, make sure to stìr occasìonally.
  2. Add pumpkìn and the potato to the pan and cook for about 5 mìnutes, stìrrìng occasìonally.
  3. Add the garlìc. and stìll cook, stìrrìng for 1 mìnute or untìl fragrant.
  4. For more on myorganizedchaos.ne

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