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Soupcon of spices.


How did your soup go? Let us know. Feedback, questions or favourite tips? Get in touch @michaelkilkie

Sometimes I crave the flavours and spicy punch of a curry but actually can't eat a full meal which can render you useless for the next few hours, especially an Indian one with all the extras such as rice, naan, poppadoms, chutneys etc.

So today's recipe gives you all the delicious fresh, spicy, zingy flavours of a Thai curry, but in a much much lighter format, a satisfying bowl of soup.

The main ingredient for today's soup is butternut squash, but if you want to add chicken or pork to it, then feel free. Just shred up some cooked chicken or pork and add to liquid after you have blitzed the soup.

Butternut squash is a perfect match for Thai flavours with its natural sweetness balancing beautifully with the heat and freshness of the Thai spices.

For today's recipe I'm using a homemade Thai curry paste but if you don't have the time or inclination to do that, then you can buy a good quality Thai curry paste that will give decent results.

The other thing about butternut squash is that it makes a wonderful soup. It is velvety smooth when pureed down.

Even if you don't fancy today's soup as you think it may be too spicy, I would still recommend you try making a smooth blended soup from butternut squash.

I like spicy food but you can control the heat of today's recipe by firstly reducing the amount of chilli that you add and, secondly, by increasing the amount of natural yoghurt that you add along with the coconut milk, this will help soften the blow of the chillies.

I like to finish the soup with a topping of crunchy seeds and nuts , more chilli and coriander which I'll tell you how to do in my top tip, it adds a great texture and an extra flavour boost.

For the topping, finely chop some more chilli and coriander them mix it with chopped roasted cashew or peanuts and finely sliced spring onions. Then to this add some seeds such as pumpkin and sunflower seeds along with sesame seeds and lime zest and mix well. Once you have served everyone's soup into bowls, place this mix in the table and allow everyone to help themselves. It's a fantastic way to finish the soup.

THAI SPICED BUTTERNUT SQUASH AND COCONUT SOUP INGREDIENTS Makes 6-8 servings of soup FOR THE PASTE n 4 cloves garlic, peeled and chopped n 4cm root ginger, peeled and chopped n 2 shallots, peeled and chopped n 2cm Galangal, peeled and chopped n 2 stalks lemongrass, chopped n 10 Kaffir lime leaves, broken into pieces n 6 green chillies, chopped n Bunch of coriander, chopped n 1/2 bunch Thai basil, chopped n 2tsp fish sauce n 2tsp light Soy sauce n 1 lime juice and zest n 1tsp ground cumin n 1tsp ground coriander n 3tbsp vegetable oil METHOD Blitz everything together in a food processor to a paste FOR THE SOUP n 1tbsp coconut oil n 1 large onion, finely chopped n 2 sticks celery, finely chopped n 2 cloves garlic, chopped n 2cm ginger, peeled and chopped n 3tbsp curry paste n 800g of peeled, de-seeded and diced butternut squash n 500ml vegetable stock n 400g tin coconut milk n Bunch fresh coriander stalks removed n 100ml natural yoghurt n Juice of 1 lime n Pinch sugar n Salt to taste METHOD Heat the oil in a large pan and gently fry the curry paste for 3 mins. Add the onion and celery and fry for another 5 mins. Add the ginger, coriander stalks and garlic and cook for another 5 mins.

Add the stock and coconut milk and bring to the boil then add the butternut squash, bring back to the boil and turn down to a simmer.

Simmer for about 20 mins until the squash is tender then add the chopped coriander leaves, lime juice, yoghurt, sugar and a good pinch of salt. Blitz until smooth and adjust the seasoning with salt, sugar and lime juice if necessary.
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Title Annotation:Features
Publication:Sunday Mail (Glasgow, Scotland)
Article Type:Recipe
Date:Jun 23, 2019
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