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Thai-spiced coconut squash soup recipe
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151 ratings
Ingredients
- 1tbsp sunflower oil
- 2 onions
- 1 celery stick
- 2 cloves garlic
- 2cm piece ginger
- 1tbsp Thai red or green curry paste
- 500g squash (peeled and de-seeded)
- 750ml vegetable stock
- 250ml coconut milk
To serve
- fresh coriander and chilli (optional)
Each serving contains
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Energy
545kj
130kcal
7%
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Fat
4g
6%
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Saturates
1g
5%
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Sugars
13g
15%
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Salt
2g
34%
of the reference intake
Carbohydrate 21.1g
Protein 2.9g
Fibre 3.5g
Method
- Heat the sunflower oil and soften the 2 finely chopped onions with a stick of celery, 2 chopped cloves of garlic, and 2cm piece grated ginger. Stir in 1tbsp Thai red or green curry paste and 500g squash (prepared weight), peeled, de seeded and chopped.
- Mix everything together well cook for a couple of minutes more then pour over 750ml veg or chicken stock. Simmer slowly for 20-25 minutes till all the vegetables are soft.
- Add 250ml coconut milk, season well and purée with a stick blender or in a liquidizer. Add a little more water if too thick. Serve with some chopped coriander and chili if you like.