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Thai Squash Soup

Thai Squash Soup | Satisfying soup recipe from www.LiveBest.info

This hearty soup is sweet, sour, salty and spicy. All the flavors of Thai food in one spoonful. Thai Squash Soup is spoonfuls of good-for-you!

Scale

Ingredients

Instructions

  1. In a 4-quart pan, over medium heat, add oil and onion. Cook 8-10 minutes, stirring occasionally, until onion is softened and transparent. If onion starts to brown, reduce heat.
  2. Add curry paste and cumin, stirring for 1 minute.
  3. Add squash, coconut milk, chicken broth, fish sauce, sugar, pepper and lime zest. Stir to combine.
  4. Bring soup to a boil then reduce heat to low. Simmer for 10 minutes until heated through.
  5. Serve it chunky or smooth. I ran mine through the blender for a minute.
  6. Top with a squeeze of lime juice and the toasted squash seeds.
  7. To toast squash seeds: scrape them out of the squash. Remove as much pulp as you can. Rinse in a bowl of water. In a separate bowl, sprinkle seeds with a teaspoon of canola oil and a 1/2 teaspoon of salt. Spread seeds in a single layer on a baking sheet. Bake at 325° for up to 60 minutes. Stir occasionally and keep an eye on them for browning. Remove pan from oven, place on calling rack. Seeds will crisp as they cool.

Nutrition

Keywords: asian soup, curry soup, squash soup