Coconut Red Curry Soup with Butternut Squash and Lime
1 small butternut squash
4 tsp peanut oil
1 cup minced onions
2 garlic cloves, minced
4 pieces galangal or slices fresh ginger
Grated zest and juice of 1 large lime
¼ tsp turmeric
1 to 2 tsp Thai red chili paste
4 cups vegetable stock
¼ cup cilantro leaves
2 tbsp basil leaves, thinly sliced
1 can light coconut milk
1 10 oz carton soft tofu
1. Peel the squash with a vegetable peeler, halve and scoop out the seeds, then dice into ½ cubes.
2. Warm the oil in a wide soup pot. Add the onion, squash, garlic, galangal, lime zest and turmeric. Cook over medium high heat, stirring frequently, for about 5 minutes, then add the chili paste.
3. Add ½ cup water and scrape pot to dilute the paste, then add stock and ½ tsp salt. Bring to a boil, then reduce the heat to low, cover the pot and simmer for 20 minutes. Meanwhile, dice the tofu into small cubes and prepare the cilantro and basil.
4. Add the coconut milk to the soup, followed by the tofu. Simmer until the soup is hot again and the tofu is warmed through, about 5 minutes. Taste for salt, adding more if necessary. Add the cilantro and basil, and squeeze in the juice from the lime.
This recipe is from This Can’t be Tofu! by Deborah Madison. Thanks to Treehugger Proggrrl for her recommendations of other Madison tomes.
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