Thai Coconut Soup

Roasted Butternut Squash + Charred Red Pepper Thai Soup

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by

Al McFarland
in
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Thai Coconut Soup

Roasted Butternut Squash + Charred Red Pepper Thai Soup

This Thai Roasted Butternut Squash and Charred Red Pepper (aka Tom Kai Gai) Soup has been one of my go-to recipes for a few years now. It is sophisticated enough to be served at a formal dinner party, yet easy enough to make for a simple weekend lunch. You will love the amazing fragrance which will full your kitchen as you’re cooking.
For an added splash of flavour I like to add toasted coconut and fresh mint leaves.
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Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings: 6
Course: Soup
Cuisine: Thai
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 butternut squash peeled and cubed
  • 4 cloves garlic halved
  • 1 tbsp olive oil
  • 1 tbsp Kosher salt
  • 1 red pepper
  • 2 tbsp coconut oil or equivalent
  • 2 shallots diced
  • 1/4 cup fresh cilantro rough chopped
  • 2 tbsp red curry paste
  • 1 tbsp fresh ginger grated
  • 5 cups vegetable broth low or reduced sodium
  • 1 lime juice + zest
  • 2 tbsp honey
  • 1 1/2 cups coconut milk separated
  • 1 cup heavy cream
  • 1/3 cup coconut toasted
  • mint leaves for garnish

Equipment

  • large baking sheet
  • parchment paper
  • medium mixing bowl
  • small frying pan
  • tongs
  • small bowl
  • plastic wrap
  • large Dutch oven (or pot)
  • citrus juicer
  • grater
  • wooden spoon
  • spatula
  • stand mixer (or hand mixer)
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Peel and chop butternut squash and garlic, peel and dice shallots, zest and juice lemon, grate ginger, rough chop cilantro, measure and separate all ingredients.
Cooking + Assembly
  1. Preheat oven to roast at 350 degrees F.
  2. Cut peeled butternut squash cut into 1 inch cubes. Combine cubed squash and garlic with olive oil and 1/2 tablespoon of Kosher salt in a medium mixing bowl. Toss to combine.
  3. Place squash mixture onto a large, parchment-lined baking sheet and roast for 25 minutes, flipping half way. Remove and set aside.
  4. Toast coconut in a small frying pan over medium-low heat until lightly brown – approximately 4 minutes. Set aside for garnishing.
  5. Place whole red peppers directly over the flame of a gas stove. Cook over high heat until the skin of the pepper is blistered and charred. Move to a bowl and cover with plastic wrap. Set aside to cool. As an alternative, the peppers can be diced and added to the butternut squash for roasting.
  6. Once cooled, remove seeds and chop the fire roasted peppers into chunks, retaining as much of the charred skin as possible.
  7. Add coconut oil to a large Dutch oven (or pot) over medium heat. Once shimmering, add the diced shallots and cook until soft and fragrant (about 2 minutes).
  8. Add roasted squash, red pepper, garlic, ginger, cilantro, and curry paste to the pot and stir to combine. Add vegetable broth and bring the mixture to a soft boil. Reduce the heat to low, cover, and simmer for 10 minutes (or until the squash) is tender, stirring occasionally.
  9. Remove from heat and, using an immersion blender (or in batches using a regular blender), blend the ingredients until liquefied and smooth. Return heat to medium and add lime juice and zest, 1 cup of coconut milk, honey, and remaining 1/2 tbsp salt. Stir and re-heat for 5 minutes.
  10. Combine remaining 1/2 cup of coconut milk and 1 cup of heavy cream to the bowl of a stand mixer. Whisk on high speed just until soft peaks begin to form, but the mixture has not fully turned to whipped cream.
  11. Add soup to serving bowls and top with coconut cream, toasted coconut, and mint leaves.

Notes

  • When making soups and sauces try to go with a reduce salt broth. Salt tends to build as dehydration occurs and this can really throw off a recipe. It’s better to add salt to taste, as opposed to ending up with an over-salted dish due to the broth.
  • The spiciness of this dish can be increased by adding more red curry paste.