Red Curry/Coconut Milk Soup


This is a recipe that my good friend Keitha came up with.  I am not a squash eater, but this looks pretty good.

1 Butternut squash (or small pumpkin)
Approximately 2 pounds of meat of your choice
4 medium potatoes
5-6 cups of water or vegetable stock
1 small-medium yellow onion, chopped
7-8 mushrooms sliced
2-3 carrots, sliced about 1/4″ thick
1 small zucchini, cubed
2-3 stalks of celery sliced
2-4 tablespoons of red curry (depends on how spicy you like it)
2 cans of coconut milk
Pinch or 2 of fresh basil

Peel butternut squash (or small pumpkin) and cube up after removing seeds, whatever meat you want, approximately2 lbs.
Brown in oil on med high heat. While that’s browning, cut up 4 med peeled potatoes, add about 5 or 6 cups water to meat.
I used vegetable stock gel (Knorr) 2 of them, add to water, also add squash and potatoes, bring to boil. 1 small to med yellow onion, chopped, and add. Cube up 7 or 8 mushrooms, add those, slice up and add 2 to 3 carrots (mine were just about 1/4 in thick) cube up zucchini and slice celery add those. Everything should be close to done.
Mix over med heat in a small sauce pan, 2-4 tablespoons  of red curry, (depends on how spicy you like it) and a can of coconut milk using a whisk until blended, add to soup, add another can of coconut milk.
Salt & pepper to taste. Right before serving add a pinch or 2 of basil


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: