A Bowl of Goodness!
This is a favorite at Lydia’s – a versatile “make everyone happy” soup that can be easily adapted from Vegan to Vegetarian and every meat-eater in between. Settle into a warm bowl full of bright flavors courtesy of fresh ginger and lime, savory heat from the curry paste and sambal, and gentle sweetness from the coconut milk and squash. Tip: a little bit of prep time pays off when it comes to this dish, have your ingredients chopped and ready to go before you start. Here’s what you’ll need…
Ingredients + Tools
- Butternut Squash
- Sweet Potato
- White Onion
- Assorted Veggies | Asparagus, Green Beans, Cauliflower, Bok Choy, Daikon or Watermelon Radish
- Coconut Milk | Full Fat
- Thai Red Curry Paste
- Lime | Whole Lime, you’ll use the Zest + Juice
- Rice or Rice Noodles
- Protein of Choice | Tofu, Crab, Shrimp, Monkfish, Chicken
- A Medium to Large Stock pot
- A Blender or Immersion Blender
Cube half a butternut squash and a medium sweet potato into bit sized pieces, place in stock pot on stove with about four cups of water. Add a stalk of chopped celery, a chopped leek (use the green top too!), a small white onion, three cloves cloves of garlic, two thumb sized pieces of ginger, and Thai red curry paste to taste. If you like heat, add sambal to taste. Cook until squash and sweet potato are soft but not mushy. Use a slotted spoon and carefully scoop out squash and sweet potatoes into a blender (or use an immersion blender), with just enough liquid to blend to a smooth pulp. Add this mixture back in and repeat until desired consistency, we like leaving some bite sized pieces for texture.
Add can of coconut milk (full fat is best!), combine in. Zest a whole lime into the pot and then squeeze the lime into the soup. Now that you have a yummy soup base, taste and season to your preferences – adding more sambal, curry paste, or a pinch of salt. Chop half a bunch of cilantro (optional) along with your favorite Asian influenced veggies – cauliflower, asparagus, green beans, bok choy – in bite sized pieces and let simmer until al dente.
Serve over rice or rice noodles (following individual cooking directions) with your choice of Shrimp, Monkfish, Crab, Tuna, or Chicken (cook individually and add in to the soup to blend the flavors, or keep separate for a house full of different eaters). Top with chopped green onions, matchstick daikon radish, or cilantro and settle into a warm bowl of spicy goodness. Serve with a crisp Alsatian white or a Pilsner. Great as leftovers!
This Recipe Is…
Full of Flavor!