Thai coconut curry soup.
Nov. 18th, 2017 02:59 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
eve11This turned out really good, even though it was basically just from stuff I had around the kitchen (no grocery shopping necessary!).
Easy peasy to make vegan: just use vegetable broth instead of chicken broth. You could also use more or less pumpkin vs sweet potato vs carrot depending on your taste and what you have on hand.
ingredients:
1 butternut squash, sliced in half, de-seeded and baked skin side up on a sheet at 350 for 45 minutes.
~1.5 cups leftover baked sweet potato
1 carrot, grated
~1.5 cups chopped onion
3 cloves garlic, minced
2 tbsp coconut oil
1 tbsp whole curry spice blend (coriander, clove, cumin, ginger, some other stuff I guess)
~2 tbsp tandoori spice paste (I didn't have Thai chili spice paste, which is what you would probably want to use, but this worked)
Some shakes of crushed red pepper
~4 cups (??) chicken broth
~1.5 cups full fat coconut milk (actually 1 can Trader Joe's coconut cream but without all the fat from it, just the milk and maybe 1/3 of the fat)
2 tbsp fresh lime juice
1 tsp Swad coriander chutney
Directions: melt coconut oil in pot, add garlic, pepper flakes and whole spices to toast on medium for 2 or 3 minutes. Add onion and carrot and thai (or tandoori) spice paste, cook til onions are translucent and carrots are cooked through. Add pre-cooked squash (minus skin obvs) and sweet potatoes and cook for another 5 minutes or so. Add broth to a bit under desired thin-ness. Bring to boil, reduce heat, simmer for 10 minutes or so. Add coconut milk, lime juice and coriander chutney. Run through immersion blender to smooth everything out, serve.
Turned out good as above but I think next time I might want to toast the spices dry and then put them into a mortar & pestle to grind them. Otherwise, it was pretty good.
Easy peasy to make vegan: just use vegetable broth instead of chicken broth. You could also use more or less pumpkin vs sweet potato vs carrot depending on your taste and what you have on hand.
ingredients:
1 butternut squash, sliced in half, de-seeded and baked skin side up on a sheet at 350 for 45 minutes.
~1.5 cups leftover baked sweet potato
1 carrot, grated
~1.5 cups chopped onion
3 cloves garlic, minced
2 tbsp coconut oil
1 tbsp whole curry spice blend (coriander, clove, cumin, ginger, some other stuff I guess)
~2 tbsp tandoori spice paste (I didn't have Thai chili spice paste, which is what you would probably want to use, but this worked)
Some shakes of crushed red pepper
~4 cups (??) chicken broth
~1.5 cups full fat coconut milk (actually 1 can Trader Joe's coconut cream but without all the fat from it, just the milk and maybe 1/3 of the fat)
2 tbsp fresh lime juice
1 tsp Swad coriander chutney
Directions: melt coconut oil in pot, add garlic, pepper flakes and whole spices to toast on medium for 2 or 3 minutes. Add onion and carrot and thai (or tandoori) spice paste, cook til onions are translucent and carrots are cooked through. Add pre-cooked squash (minus skin obvs) and sweet potatoes and cook for another 5 minutes or so. Add broth to a bit under desired thin-ness. Bring to boil, reduce heat, simmer for 10 minutes or so. Add coconut milk, lime juice and coriander chutney. Run through immersion blender to smooth everything out, serve.
Turned out good as above but I think next time I might want to toast the spices dry and then put them into a mortar & pestle to grind them. Otherwise, it was pretty good.
