Sunday, October 18, 2015

My Thai Coconut Curry Soup

A little heat. A little sweet. My perfect soup to come home to on a cool autumn evening.

For this recipe, I followed the guidelines for making soup from Epicurious: chop; sweat; season; add liquid (broth or water); blenderize.

The result was an intensely flavorful, creamy soup. Customize your ingredients and enjoy!


For the Chop:
1 medium yellow onion
1 medium butternut squash, peeled and chopped into 1/2 inch pieces, about 4 cups
2 large carrots, peeled and sliced into 1/2” pieces, about 2 cups
1 apple, chopped into small pieces, preferably Pink Lady or other sweet red apple
Pinch of fine sea salt

For the Sweat:
1 tablespoon butter + 1 tablespoon butter
1 tablespoon olive oil

For the Seasoning:
1/2 teaspoon red pepper flakes
2 teaspoons ground coriander
1 teaspoon ground cumin
2 tablespoons Red Thai Curry Sauce

For the Liquid:
4 cups chicken broth, preferably homemade
1/2 cup coconut milk
1 teaspoon fish sauce, preferably Red Boat Fish Sauce

1/2 cup coconut flakes, pre-toasted, or make them here
1/2 cup full fat coconut milk for drizzling on top
Cilantro sprigs
Fresh lime juice


1. Heat 1 tablespoon of butter and oil in soup stock pot; add onions and stir for a couple of minutes until they start to soften. Add the seasonings while the oil is hot to allow their flavors to release. Now add the remaining butter, squash, apple, carrots and salt and stir to combine. Cook about 8-10 minutes until onions are translucent, stirring frequently.

2. Add the liquids, and cook over medium heat for about 20 minutes, until the vegetables soften. 

3. Transfer the soup to a blender in small batches. Tip: remove the plastic knob on top and cover with a towel to allow steam to escape. 

4. Serve, or reheat the soup when ready to eat. Add toppings of choice.

Makes about 4 servings.

#paleo #thai #curry #soup #healthyeating #glutenfree #dairyfree

Recipe adapted from Running on Real Food website.

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