Boom! What I changed: I also didnt cook shrimp first, just added near the end so they didnt overcook. Other than adding a bit of whipping cream instead of coconut milk, I made it as is and it was delicious! so glad I found this as my hubs bought a 2nd bag of carrots so I was snuffling around for a recipe to use up the extra bag!!! Reduce heat; simmer, covered, 20 minutes. Or at least minimizing the damage. I felt I was sitting down to eat in a famous New York restaurant, surrounded by waiters in tuxedos. Excellent recipe! Its super helpful for us and other readers. Add the thinly sliced carrots and garlic and cook them on for 3-5 more minutes. We prefer a bit more spice so next time will double the curry paste. This simple plant-based version of Pad Thai takes just 30-minutes to prepare and Huge hit. Thank you so much for sharing your recipe.. Made this last night, but not as a soup. Working in batches, transfer the contents to a blender (do not fill your blender past the maximum fill line and be careful with the hot soup!). Irene, Made this soup this afternoon to carry me through the cold Canadian week, and its delicious!! I really appreciate it. I followed recipe as is except to sub chicken for the shrimp (had chicken on hand) and used chicken broth instead of vegetable. Cant wait to try it. Please do us a favor and rate the recipe as well as this really helps us! Also reheat it at a low heat. Add peeled and chopped butternut squash to a mixing bowl. Thank you for sharing this recipe. Fantastic Megan, so happy to hear you enjoyed it! Web design by CPA Gardens My husband and I we love it and I will cook this soup again for sure! Such a beautiful looking soup. I omitted the rice as this was an appetizer so didnt want it to be too filling. Cook for an additional 2 minutes. Any thoughts? Nell, unfortunately this will not turn out the same using curry powder. For the record, though, certain brandslike Thai Kitchen, which is all my grocery store haddoes not have shrimp in its ingredients list. Delicious recipe. Morgan, this recipe has not changed since it was published in 2015. There is a lite coconut milk that I always use. Thanks Katie! Let it simmer for around 15 minutes for the flavors to blend. Increased the amount of red curry paste to 3 tablespoons (I prefer a smidge more spice) Thanks for sharing! As for the nut allergy option I suspect tahini might work well. Serve immediately with fresh basil or herbs of choice. Add the onions to the pot and stir. However, my neighbor does not like Thai food, so I did not tell her this was Thai soup. Love the creative modifications, Liv! My son (9 yrs old) loves to help in the kitchen, and this has become his dish. Thank you for sharing. . Hope that helps! Instead of salt i mostly used fish sauce (not too much) and a little oyster sauce. Kennedy, you can reheat on the stovetop or in the microwave but with either method, the shrimp will get overcooked. It should freeze ok, although I havent tried it. I love the flavor combinations! Im not very familiar with cooking with tofu but Id like to cut the cost a bit. WebRich yellow curry and sweet coconut milk with potato, onion, and carrot make this a hearty, comfort-food favorite. I had problems with the star review last week when I wrote my comment but hopefully itll work better today. I have made quite a few recipes from Loving It Vegan, so anytime I see a recipe I am looking for on this blog, I know it will be a hit! AMAZING!!! Its THAT good. Thank you for sharing this recipe , Woohoo! . I bet this ones incredible, too! Add tomatoes and bring to a boil, breaking them up as you stir. I made it today for dinner, it was delicious. Kate, I was so excited to make this recipe, however, are you sure you wanted 2-3 Tablespoons of the Red Curry Paste added into the recipe? We absolutely loveeverything as spicy as possible. even though I 2x it theres not much leftover:-) I have made this several times, and it is just so darn good! what if I used green curry paste instead? ;). When I decided to do a vegan butternut squash soup for this blog I knew I wanted it to be the richest, most comforting of comfort foods soup possible. Have a question? I didnt get to make it last fall/winter due to a kitchen remodel and I just made it for the first time again this week. This is a sure hit for anything from dinner parties to a cozy night in. Hmm, Im guessing OK but not quite as good? Thanks for this recipe! Does the basmati rice just cook in the broth? I did use dried ginger (1/8+ teaspoon) and it worked well. , : , 196006, -, , 22, 2, . I used cauliflower rice as substitute for rice to cut carbs tremendously.i love spicy food but its a bit overwhelminghoping I can eat it. Excellent Soup! I just made a batch of this and a batch of Curried Lentil Soup (https://cookieandkate.com/curried-red-lentil-soup-with-dried-cherries-and-cilantro/) in the same pot and just blitzed it all up. then you can reduce the amount of vegetable stock by 1-2 cups. Serve with sriracha for extra heat. The soup has a lot of flavor from the seasonings and a little bit of a kick from the Thai red curry paste and red pepper flakes. I was a little scared, for the mixture simmering in the pot looked so watery and bland. Im making it tonight with Mae Ploy. Your email address will not be published. Can u elimate something or add something to it make it spicy I do not like something spicy hot but this looks so good wanna try , but cant do spicy hot. Long time lurker, first time commenter. added more kosher salt and fresh ground pepper Potatoes, Bamboo,straw musroom ect, then flash add the rest 30m before you eat. Good point, Susan. Second, I had to keep from eating the whole pot! WebThe fresh flavors of Thailand are found in these Pad Thai, Panang curry, and Thai soup recipes rated by home cooks like you. I just finished cooking the soup, mmm so good.. I did make 2 small changes to the recipe by cutting the butter in half and substituting one can of the coconut milk for one can of lite coconut milk. Were so glad you enjoyed it, Sheema! Thank you for your kind words! Made this soup when we had guests over. Vegan and gluten-free options available. Wow, this is even good next day cold! I cooked the shrimp to 3/4 done, then put aside. This recipe is amazing! This is so close that I almost jokingly asked him if it was the recipe he uses! I find the shells add a lot of flavour and they make the soup a bit more interactive . Had 3 bowls of it! As a new / pet time vegan Im loving your recipes thanks! Thank you, this really was Damn Delicious, Im making this for the second time in three weeks. If you dont love an ingredient, add less it doesnt have to be as cut as dry as youve made it seem! Red Curry Lemongrass Soup 1 soup, 3 ways! Made this tonight and it was sooo good. This is my favorite butternut squash recipe of all time. I also added 1 tbsp of honey at the end and the basil. Fry in the oil until golden. We dont have a chili garlic sauce recipe but thats a great idea! I skipped the coconut milk and flakes, still yummy. I would say about a 3-4. In the future Id put a bit less of the peanut butter though. Its on weekly repeat around here! Husband liked it too, and we love the heat from the chili flakes. Its a winner. , wow- I was tired of all soup recipes and found this !!! Just made this today, was amazing! Taste and adjust seasonings as needed. So good! Well add it to the list. If I wanted to double this recipe what adjustments would you recommend or would you just double everything? Bummer, Sarah! I like Thai Kitchen brand. I made it exactly as the recipe (used orange bell pepper instead of red) and it was sooo good! SO good!!! Very easy to make and ready in under an hour! Initially I made this soup WAY too spicy so I sauted a couple more carrots in about 2 tbsp of honey and it added the perfect amount of sweetness. Hi, you will want to thaw it first. Youre welcome, Sarah! Marinated tender chicken breast seasoned and grilled to perfection on wood skewers. This will result in a really thick comforting soup. Love that I can play with the level of heat, and also added some kale for a little more green.. perfect for these chilly winter evenings. We made it as suggested this time but well make it our own next time. Thanks so much for sharing! Web1 lb carrots, trimmed and peeled 3 tablespoons extra-virgin olive oil, divided 1 tsp. Traditional stir-fried Jasmine rice with delicious crab, egg, garlic, onion, and cherry tomatoes. We cant use coconut milk, but can use coconut yogurt so will add a dollop along with some basil. Tom Yum Coconut Soup. Was devoured very quickly by the whole family. My stepmom just made this soup and it was extremely delicious! I used Maesri in this recipe and it didnt work well at all. Come take a look! So good! I am not the best cook, but this soup was super easy and so delicious! I LOVE this soup (can you love a soup???) Xo, I love many of your recipes but this one is especially good. Lower capacity use than the Dutch oven and beyond delicious. Start with saltiness, adding more fish sauce if the soup is not salty or flavorful enough, 1 tablespoon at a time. My family loves this recipe. Creamy Thai carrot soup requiring just 30 minutes and 8 whole-food ingredients. Hi Can I substitute the rice with pasta? Im glad you liked it. So much flavour and that extra kick with the Thai curry paste and chilli flakes makes it one of my favourites to cook for the family. Choose from Chinese curried coconut egg-drop soup, a cooling cream of coconut cucumber soup, a vegetarian version of the classic Indian mulligatawny, and much more. It was pretty good. It freezes well! Not too filling unless you have double or triple the serving (which is hard not to do!). We will def be making this every year. Im taking for lunches so I just went ahead and blended the coconut milk into the soup instead of adding it after. In the more-flavor department, I added a couple tablespoons chopped roasted tomatoes in EVOO, and that also imparted a deeper rosy shade to the base that was attractive. Is there a substitute for the peanut butter? Perfectly balanced with the sweetness from the honey/maple syrup added in. Thank you for such a good recipe. I used chicken stock instead since I had a carton open in my refrigerator. And did it turn out? The soup was absolutely amazing. I would make it again, but Ill reduce the amount of curry paste. Cut into rounds, and place on baking sheet. The soy sauce creates some lovely umami flavors. Hope that helps! I would suggest you to include photos for each cooking step in order to make recipes even more easier. . OMG, just made this and its so good! Unfortunately, thats part of the collateral damage but it should still taste great! I asked her to try it, called it shrimp and rice soup. Its a keeper! The flavors are delicious and the spice is spot on. Taste of Home is America's #1 cooking magazine. I made this tonight and it was so good! It was fantastic. Our smooth red curry and coconut milk pairs with sliced bell pepper, kaffir lime leaf and Thai basil, green beans, and crushed peanuts. OK so twice as much curryabout a 1/4 of a cup less stock and 2Teaspoons of SugarCook it twice as long. Modifications I made: I used a large shallot, 1/2 a med. Add in the garlic, ginger, green curry paste and hot sauce. I dont think butternut grows in Thailand but the sweet squash pairs so nicely with Thai flavors. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I made this soup for a lighter dinner last evening and it was absolutely delicious. When the insta pot was done I did a quick release, shredded the chicken and added the remaining ingredients (peppers, onions, remaining coconut milk, cilantro, ginger, lime juice and salt). Should I make another batch of the soup part and combine them? Light and creamy, vegan butternut squash soup recipe. It freezes well, which I really appreciate. make sure you dont make that mistake! Super easy to follow, and customization. It had the perfect amount of spice and delicious blend of flavors. Transfer coconut flakes to a bowl to cool. May I substitute chicken broth for vegetable stock? I will be making this again! . I would give it 4 stars, but I needed to add about 2-3 T of brown sugar and 2-3 T of Sriracha sauce to balance the flavors. Added 2 cubes of Knorr Culdo De Marisco (it is usually used in Mexican fish/seafood soups) Thanks so much for sharing, Melanie. In a large pot over medium heat, combine broth and chicken. This is one of my go to recipes for comfort foods I make 2 I have been making this for a couple years thank you for the great recipe I will do more. At the restaurant where I work we make something very similar and we freeze the soup / curry but Id freeze it without the prawns and cook them fresh. Thanks so much for the lovely review and for sharing your modifications! Thank you for sharing!! A couple tweaks on may end were. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes. I have made this several times! I always add extra curry paste (Thai kitchen). I served it with Thai spring rolls:) This is going into my rotation for sure! Im wondering if anyone has tried it with rice noodles instead of rice? WOOHOO. When I calculate the nutrition info, Im getting way different results. Its super helpful for us and other readers. salt, divided 1 tsp. I will make it again but will double the amount of red curry paste and ginger. Thanks so much for sharing, Caroline! I LOVE your blog and follow you religiously on Pinterest!!! Made it twice since the holidays! Lol. Ive made this soup several times and I cant get enough of it! Are a bowl as a test and licked the bowl. So easy, delicious, healthy and filling! I used grated cauliflower as my rice & as always your recipes rock. Curries are most heavily employed in Thai and Indian cooking, and this soup is a fusion of the two, relying on yellow curry powder (Indian influence) and coconut milk (Thai influence. Thank you for the yummy idea!!! Thank you. I felt the flavour fell short, next time Id add more red curry paste and less veg stock and more coconut milk to get a more creamy soup base. Wow just made this soup. So good went heavy on shrimp no regrets! This was a very good base soup but it needed salt, pepper and a tablespoon or two of sugar to give it that extra flavor. Tonight itll be Thai. You provided serving size but is that half a cup? This was perfect for some leftover shrimp stock I needed to use up. Please do us a favor and rate the recipe as well as this really helps us! If you need the soup to be gluten-free then use a gluten-free soy sauce or switch it for tamari. I found the immersion blender left it a bit too gritty so had to blend it in the food processor. :) otherwise this is a super simple recipe bursting with flavor!!! Ive substituted a different chilli sauce to add some heat, and it still tastes amazing! Dilnaz Heckman, Buckley, Washington, Red Curry Carrot Soup Recipe photo by Taste of Home. Id definitely make this again. Were so glad you enjoyed it! Did a quick release then removed the lid and used my immersion blender to mix it all. I made it it pumpkin, delicata, and acorn squash. This really does look Damn Delicious!! That could be. It sounds awesome but could you suggest a lower calorie alternative to the 2 cups of coconut milk? Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Thanks so much for sharing, Laura! Looking forward to the leftovers tomorrow. LOVE IT. Best. Then you got some Lovininthe Pot!!! Were so glad you enjoyed it, Siobhan! Im going to make chive oil and top with that when I serve it! Soup was delicious!! Finally I added some chopped Thai basil leaves (in addition to the cilantro) for a more intense aroma. Blend it and then when the soup is all blended, return it to the pot. Reduce heat slightly, cover, and continue simmering 5 minutes. Thank you for your review. I cook fresh, vegetarian recipes. It was fantastic as I made it and Im certain it would have been great as written as well. One of the most famous Thai spicy soups with mushroom, cherry tomato, lemongrass, kaffir lime leaf, green onion, fried shallots, and cilantro. See our, Please let me know how it turned out for you! Im really thankful for people like you, providing healthy, delicious recipes to brighten up our table. Most readers really enjoy it, but a few have commented they would prefer less peanut butter. Something plain and crusty or none at all? Thanks for sharing your variation, Al! I will be making this often this fall and winte. Your choice of chicken, tofu with vegetables, or prawns. Wonderful! Restaurant grade. Ned. I will definitely put this on my make again and again and again list! I try to respond to as much as I can. Absolutely loved this! It turned out very similar to the red curry we get at a local Asian restaurant, and was even better the next day. Add Recipes Clear Meal Plan Print Taste Preferences Make Yummly Better. Good Absolutely delicious! Once i got comfortable with the recipe, I tried variations, by adding vegetables that I love, but adding vegetables, takes away from the flavor. Making this lovely soup for dinner this week! This thai shrimp soup looks so yummy. WebFreshly shredded carrot and squash fritters lightly coated in red curry paste batter, deep fried and served with a sweet and sour sauce dip with nuts. Originally it was 2- 12 oz cans of coconut milk and 4 cups vegetable stock. I would freeze just the broth maybe in serving size portions, let it thaw then reheat the broth and add the shrimp. Easy and absolutely delicious. Whenever I desire this, gotta make it myself. Thanks for the review! Just made this,and omg soooo super easy and even more delicious! Other than that followed recipe as is. First time making soup ever! Always a hit at our house! I was skeptical about adding peanut butter but the rave reviews convinced me to give it a go but I did cut back and added only 1/4 cup per some reviewers. It looked beautiful and tasted wonderful. Once the squash mixture is done cooking, taste and add a little more Thai red curry paste if its not quite flavorful enough for you. Just wonderful flavors! What a discovery! I have tried several of meals and they are excellent. Wed had a farm delivery last week with lots of carrots, so it was perfect for using up a load. I had a fennel bulb in the produce drawer that I wanted to use up, so I chopped it up and added it with the onion and garlic. Add the coconut oil to the pot and let it melt. However, if youre in the mood for a thicker soup (sometimes we are!) Thanks for sharing. Thanks so much. I had ingredients close enough to what was called for to justify skipping a potentially life-threatening trip to the grocery store and making substitutions. I love all your recipes. Thanks for the lovely review and for sharing your modifications, Nadine! Is the 1 1/2 cup of water in addition to the cooking instructions of the rice? Thanks for the lovely review, Elisha. Made essentially the same as this, for the green curry, you may want to add more coconut milk and some Thai basil. My husband and I both eat some meat but have been moving towards a more plant-based diet. We also spooned the soup over brown jasmine rice. This soup base would also be great with salmon or chicken instead of the shrimp, whatever you have left over in the fridge can be used. Also, I added lemon grass because I also love lemon grass. I sometimes double it, adding some carrot and sweet potato. No one in my immediate family eats seafood, so I make this with chicken for the home crew, and shrimp for me and my guests. I added another Tablespoon of peanut butter and a Tablespoon of maple syrup. xo. Cook, uncovered, 10-12 minutes or until liquid is reduced to 3 cups. 490 Ratings Thank you! If you love this recipe: Youll also love my butternut chipotle chili and curried cauliflower soup. I became (mostly) vegetarian 8 months ago (I still eat fish/shrimp once or twice a week), and you were a large part of making that transition extremely easy for me. Youre welcome! Was easier to eat and had more bites of shrimp per spoonful. Hello, and welcome to Protocol Entertainment, your guide to the business of the gaming and media industries. Its delicious! Yum! Her mother is one of the best Cajun cooks I have ever met. We are going to feature this recipe on our page, but will of course give credit!! Bring to a low boil, then reduce heat to a simmer. Just inspired! Meanwhile, prepare noodles according to package directions. I roast the squash with some extra spices and add some pumpkin pie spice. This is a summary of the process to go along with the process photos. Delicious! So good! Damn DELICIOUS! Now add in the roasted butternut squash and toss it with the onions and spices. Thanks for a great recipe! I think that is a great sign! Place an order for Takeout, Curbside Pickup, and Delivery. Go SJU! A friend recommended this recipe, I have prepared this almost 10 times in a few months! We will be making this often, now that we know how good (and healthy) it is. I love Thai food, but my husband cant handle much heat. and 1 tbsp of palm sugar. With all this snow we have, its nice to have something with a little heat. Always free Unsubscribe anytime, The information shown is an estimate provided by an online nutrition calculator. Your recipes are so flavorful and delicious that its been much easier than we expected! I doubled the recipe. . Also I used chicken since thats what I had. Its more of a medium heat but you can easily adjust this recipe as needed to suit your heat tolerance. Thanks so much for sharing! My grocery didnt have red curry paste, so I made up a combination of chili sauce, sriracha sauce, chili powder, paprika, and cardamom. I have been looking for ways to use shrimp paste.Can it be used in this recipe and if so, how much would I use? Would this work if i used frozen butternut? The ladies liked it and requested your recipe. Then theres the pink-faced stranger of unknown origin whos snoring loudly a few seats over. To get that true Thai flavor, I used fish sauce in place of salt and red curry paste for the heat and additional flavor. WebMeanwhile, in a Dutch oven, saute garlic in oil for 1 minute. I meant to post this on your classic Butternt Squash soup recipe. Not too much curry or spice, it just had a good flavor. This is so delicious! If we have someone who cant have shrimp, would you recommend chicken as an alternative? Were so glad you enjoyed it, Brian! Carrots drizzled in Sriracha* and peanut sauce* is a trifecta of flavor perfection. How spicy is this? I also added grated ginger. Loved it. 12PM - 9PM Is this the same as the canned coconut milk? xo. Its a staple in my household now. This soup was amazing! . I followed the recipe exactly as given but in the future I would not precook shrimp in order to keep it from getting rubbery. 1) kabocha squash instead of butternut but butternut was also delicious . I used a whole onion, double the garlic (but I also use double the garlic because Im crazy) and I added minced ginger (maybe like a piece the size of the top of your thumb). Next time, would you mind leaving a rating with your review? Would this soup freeze well after adding the coconut milk? 151 Ratings Save. I served with a side of pane di casa and satay chicken skewers. Honestly this is one of my favorite soups of all time since I discovered your recipe last year.. Also I used chicken broth since Im not veg and its what I had, I used maybe a cup more than the recipe called for because I wanted to thin my soup out. Have made the original recipe with carrot so good!!! Were so glad you enjoyed it, Beth. I did change it by adding the can of coconut milk to it and it makes it even more decadent! I appreciate you sharing my blog with others. PS I dont know if youve already done one, will have a search on Minimalist Baker after this, but have you ever made a chilli garlic sauce recipe? The other reason the type of curry paste used matters is because some curry pastes (like Maesri) already include cumin and coriander, so the addition of more of those spices is overkill, especially because I ground my own cumin powder from seeds and it was really fresh and strong. It looks so tasty! Can I freeze leftovers? Somehow it was left in my basket during checkout. I topped with fresh cilantro (I sadly didnt have Thai basil) and some chopped roasted peanuts for texture amazing! I might use sea scallops instead of shrimp. I found that it needed a bit of sweetness to finish and added in some coconut sugar, loved it. I also added coconut palm sugar (what I use for Thai curry) for sweetness. Our free email newsletter delivers new recipes and special Cookie + Kate updates! I just put everything in the crockpot (except lime juice and coconut milk). . I have not tried this with any other fish or meat but chicken would be a great substitute. More about Cookie and Kate , Follow us! I did not add the cauliflower to the soup, just used it as a base for plating. I made it after work and had it for dinner. . My husband and son agreed. Yummy! Leftover soup tastes even better the next day. about a 1/2 cup of coconut milk was added to the end during puree with immersion blender. Preheat oven to 400F. Hi! Thanks for sharing, Beck! Thank you for sharing, Elyse! Thank you so much. Followed recipe except Better than Bullion chicken instead of stock. Add the roasted butternut squash and toss it with the onions and spices. Soooo good on a chilly and windy day. So fresh and tasty. I just returned this recipe in an effort to clear out a bag of frozen butternut squash before spring produce hits. This soup is everything you said it would be, and I am thrilled to be eating it right now. Thai Stir-Fried Vegetables With Garlic, Ginger, and Lime 20 mins Ratings. We dont do grains so I steamed some sweet potatoes to have on the side. Thank you so much for the recipe! You can also use canned unsweetened coconut cream in this recipe. Thanks so much! I had to sub coconut cream because I didnt have coconut milk. Thank you for sharing!! Butternut Squash Soup Ingredients: To make this easy butternut squash soup recipe, you will need: Butternut squash: You can either use 1 medium-sized fresh butternut squash (here is my tutorial for how to select, peel and cut fresh butternut squash) or you will need between 4 to 5 cups of pre-cut raw butternut squash. This soup was delicious!! Loved this recipe but like other reviews I didnt feel the Thai flavors were really there in the base recipe. I love your food and your style. I will definitely be adding this to my lunch/dinner rotation. Thank you so much Chelsey! The coconut milk is a key ingredient in this dish so I do not recommend substituting this ingredient with the exception of light coconut milk. LOVE this soup. We are so glad you enjoy it! I also added sliced mushrooms at the same time I added the other vegetables. Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. You can also use canned unsweetened coconut cream for an even richer soup. Remove the soup from heat and let it cool slightly. If the soup is too spicy or if you'd like it creamier, add more coconut milk. Top the soup with toasted coconut flakes and a sprinkle of chopped fresh cilantro. So delicious spicy and wonderful! Sooooooo good! I made it twice once with a regular coconut milk and once with light coconut milk. The lime and cilantro are just next level! This looks so yummy. If you do, be sure to report back. Thanks for this idea inspiration. Thanks so much for the recipe! Were so glad you enjoyed it, Emma! Thanks for sharing. butternut squash linguine, How Sweet Eats similar soup and Simply Recipes. Thanks for sharing! Thanks for posting! You can try substituting lite coconut milk. I cant get enough of it. Were so glad you enjoy it, Marnie! (It's all free.). WebAussie singles get hitched to spouses who they see for the first time on their wedding day So happy . Our most popular noodle topped with sweet crab! Anne. Tom Kha Soup/Thai Coconut Soup (VG GF) Coriander gently cooked in coconut sauce with galangal, lime leaves, tomato, shallot, mushroom. I added butter and olive oil to the pot, sauteed the onion and pepper, then added garlic and ginger (I used extra garlic and extra ginger). . Its seriously so good and so simple to make! Just wanted to say thanks for a delish meal! This is a perfect recipe for someone suffering with a cold. Next time Ill just do 1.5 tbsps of peanut butter and replace the some of the vegetable broth & water for a can of coconut milk. Topped with peanut crumbles, bean sprouts, lime juice, garlic oil, and chili flakes. Slow braised beef brisket in a coconut milk based massaman curry with potatoes, carrots, onions, and peanuts. In winter I do Soupy Sunday where I serve homemade soup and crusty bread while we watch pro football or collegiate basketball. I made this with jasmine rice because thats what I had on hand, and I had to search my local groceries for red curry paste. I had it for dinner with some crusty bread perfect for a rainy day! xo, This is my go to, super healthy, super fast dinner. Timeweb - , , . I had never made carrot soup before but I had a bunch of carrots left over and found this recipe. the flavor blend is perfect in every way. This is my go to butternut squash soup recipe. Stir in curry paste until completely dissolved. xo. A drizzle of coconut milk will add a creamy, sweet touch. Thanks! I did realize after picking up the groceries that I only had about eight shrimp in the freezer, but I did have some frozen cooked chicken legs from Costco. Thank you! I used brown rice,and chicken (cheaper) and I loved it! I even messed up and forgot to sautee the squash with the onions and just added it in after the broth and it still came out well. We love your recipes and beautiful photography and have recommended your dishes in the past. Sounds like a great way to make it your own, Denise! Extra water does not go into the soup. I made my own broth first, as others did, and I used the shrimp shells along with chicken bones, for a several hour simmer. pound leeks, chopped. I have always loved traditional Butternut Squash soup, and when I came across this interesting twist, I had to try it. I added less peanut butter (about 1/4 cup) and it was still very peanut-ty. I did make a few tweaks. I appreciate your review. Curried Carrot and Turnip Soup. Not sure if I was just hungry but with a sprig of thyme and warm toast.omfg.DELICIOUS!!! chicken, pork, or tofu with vegetables $16.99 (Lunch $15.99) | prawns or beef $19.99 (Lunch $18.99). Loved it! Thank you for sharing, Lani! This was mentioned in another review. I always have these items in the pantry. This is a beautiful recipe. Thank you! My husband and I loved this soup! I omitted cilantro (I like cilantro but I wanted to use Thai basil because I love it). I absolutely love this recipe,I have made it several times. I reduced peanut butter to 1/4 cup (honey peanut butter), 2 TBS fish sauce and a tablespoon of both hoisin sauce and thai red curry paste. And should I change anything else? Its full of flavor and easy to make a favorite in our house. The flavor is amazing, and like any great soup, this tastes even better the next day! This is the first Cookie and Kate recipe that I havent absolutely loved, Im sorry! Thanks. I love Thai food and order it often but never make something on my own. Saturday We are having to cook fodmap friendly for a family member, so couldnt use onion, but used garlic oil. I made this a week ago and had so much leftover. 8 ingredients is beyond doable. Im not familiar with thai spices, so I dont know what I would add to heat it up. Thank you for this one! A great soup for the winter! Thanks for sharing! Ive been doing this recipe for years and adore it! I just sauted a little garlic in butter with the gnocchi and poured it on top with a little flat leaf parsley and a squeeze of lemon. I use more of pretty much everything except the broth for richness and thickness, making it more like a sauce than a soup. A waste of time and ingredients. I never leave a comment on a recipe but this soup warranted a rave review. Perfect flavor combination. I put in more ginger than the recipe requires because I love ginger. Whoop! This is a quick and easy recipe that is absolutely delicious! Again, MARVELOUS! Also cheap. Absolutely delightful. If you dont have an immersion blender then let the soup cool for a few minutes and then transfer to your blender jug in stages. But this is a must try. Hi Stefano there is actually a step-by-step video right above the recipe! 11AM - 10PM Can I make it without the red curry paste? Seemed like the flavor profile needed it. Add extra virgin olive oil, dried thyme, dried basil, sea salt and ground black pepper and toss the butternut with the olive oil and spices until lightly coated. Thank you for a delicious meal I will make again.. Thanks for sharing your experience, Jenn! The rest will be frozen for another time. I make it with chicken too. I cant recommend enough! If you prefer though you can leave it out, its not a crucial ingredient. more garlic Worked great in the instapot!! Do you know about how much soup each servings comes out to be? Vegan, gluten-free, super healthy and loaded with spicy-sweet flavor. I use frozen cauliflower rice cooked in the microwave, to make it healthier and slightly easier. It is my very strict policy that when trying a new recipe I follow it to the letter. Thank you! Email me when Kate or another C+K reader replies directly to my comment. 4. Your recipe is so good with all the flavors! ? That would still be 1/2 cup of peanut butter per batch. I added about 1/4 tsp Sriracha and a pinch of cayenne. Use a spoon to drizzle coconut milk over each bowl, then lightly swirl the spoon through the topmost layer for a pretty design. Didnt have red curry paste so used yellow still very tasting and nice bite to it. Your comments make my day. Blend with immersion blender adjust to taste! Thanks so much for the lovely review! I have some *green* curry paste. Hello, I work for Wine LALA, which is a wine education and lifestyle site. This soup is FABULOUS! Definitely in the recipe rotation! When reheating I have done it in increments while stirring and the shrimp dont seem to be *too* overcooked. Thank you; it really did help me feel better . Once I started taking experimental photos of recipes I thought turned out well to share on social media I very QUICKLY realized how much work goes into making the food look well, delicious!! It was still yummy, but not quite as amazing as before. I serve it with a Greek yogurtand lime juice creams. I used 18 smallish carrots. Whisk in curry paste until well combined, about 1 minute. Thanks so much! Add carrot, garlic, onion, galangal or ginger, lime leaves, 1 1/2 tablespoons of the fish sauce, soy sauce, and lime juice. Ah! To get closer to the take-out version I would add more heat and also serve very hot; temperature-wise. Thanks for this damn delicious soup! I dont cook, but Im learning. The shrimp, curry, and ginger are undoubtedly the stars of this soup! I also subbed a can of evaporated coconut milk for some of the water and added just a bit of nutmeg and ginger. Hope this review helps others. 11AM - 9PM Is there a certain bread that would be good with it? This soup looks amazingly delicious as do all your recipes and photos! Next time we plan to use chicken to just change it up. Other than that its sooo good! I was curious if this was kid friendly, This is really easy to make this by half. Much lower fat and less calories. We cooked this tonight and it was delicious! I do add a little fish sauce, extra coconut cream, and extra veggies like mushrooms, zucchini, a little tomato, green onions, and I double the recipe. Let me know what you think as you try other recipes! I made a version of this in my Instant Pot. This soup is part of Beckys #eatseasonal Thanksgiving potluckcheck out Heidis roundup of our fresh Thanksgiving recipes over at Foodie Crush! Ill let you know it it turned out! Hi, That sounds like an interesting combination. This was my first time making this recipe and overall I liked how easy it was to make and the base is really good. Hello! Thanks for sharing! OMG so yummy!! Made this soup for supper tonight and it was awesome. I made this soup tonight and it was delicious! Thanks for all your wonderful recipes its so great having a failsafe place to come for delicious vegan meals. Absolutely loved this recipe! :). Come onnnnnnnn! I appreciate your feedback. Any idea whats going on? He even said I should make it again! Love this soup! Think I will contact them & tell them to check out your blog. I made mine in my instant pot. I added extra salt because Im a salt fiend! Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Well done you, for making me eat coconut. This is a beautiful velvety soup for a cold day! Cookie and Kate is a registered trademark of Cookie and Kate LLC. When the butternut squash is roasted, add olive oil to a pot along with the chopped onion, crushed garlic, cumin and paprika and saut until the onions are softened. This soup is sooooo good! Rice noodles in spicy sweet and sour broth with prawns, ground pork, BBQ pork, and a prawn dumpling. I would suggest freezing the shrimp separate and adding them at the end, like in the recipe. Thank you for sharing, Janice! This recipe looks amazing but my daughter has a nut allergy. Could it be my blender does that make a difference? Did you make this recipe? I suggest trying it with shell on shrimp as well ! Will definitely make again. Thanks for the jumping off point. I also added a total of 3 Tablespoons of the curry past, and 2 cans of coconut milk. Does it stand alone, without it? Loved this recipe! One question: Why do you recommend an Indian rice (basmati) instead of a Thai rice (jasmine)? In a small bowl, combine pepper and flour. Were glad you enjoyed it, Ro! Alterations from original recipe: I baked the squash ahead of time with olive oil, salt and pepper. Let us know if you try it! Thanks so much for the lovely review, Anna. ; For the Roasted Sweet Potatoes. Sorry to hear that, Candice. Your choice of chicken, tofu with vegetables, or prawns. Thanks! Always have these ingredients on handso easyand the flavor is addictive. I will make this recipe again and again. Stir the lime juice into the blended soup. Chris, I made this soup using Ma ploy Thai red curry paste, one apple , carrots and your ingredients and it turned out just fantastic. Hi! I just made this and doubled the recipe. I didnt have the chili garlic sauce, so I used harisa flavored oil from Crystal City Olive Oil Co. and added a little cumin and turmeric. It was awesome! Great to hear! Oven Fried Chicken with Honey Mustard Glaze, Kosher salt and freshly ground black pepper. Im very happy with it and thank you very much for the recipe, Thanks so much for the lovely review, Helen. Packed with delicious flavor and super easy to make! Heat a large, heavy-bottomed soup pot over medium heat. I appreciate the review. It was delish and a big hit. A classic red curry with fresh Kabosha pumpkin, broccoli, carrot, cauliflower, and green beans. Spicy stir-fried ground chicken breast with sweet Thai basil, bell pepper, and green beans topped with crispy basil. Love this soup! As others did I added ginger and just a bit of sugar. The only 2 changes I made were that I used roasted red peppers and in the end added Thank you for this recipe. Stir in rice, shrimp, lime juice and cilantro. Overall quite good! We cut the curry in half and next time may cut it to 1/4 of the suggested amount. Want to make this tonight! Does the recipe call for sweetened or unsweetened coconut milk? Next time I will use Thai Kitchen curry paste which I find a lot less spicy or if using the Blue Dragon paste Ill only use one tablespoon. I didnt have the coconut flakes on hand so I cant wait to try it with that next time. Cover and cook for 20 minutes, or until veggies are tender (test by cutting a larger piece of carrot in half it should cut with ease). Recipe adapted from my creamy (vegan!) Regards from Panama. Thanks for the lovely review and for sharing your modifications, Alyssa. I do all veggie broth and I dont mix with water and always add a squeeze of lemon. All Day Sunday This looks good. Unfortunately, it came out bland. Xo. Thanks for sharing your tip, Brianne! Wonderful recipe, Ive made the soup several times. Whisk together and bring to a gentle boil. ), I make large portions of tom kha soup & massuman, both of which have a coconut milk base, and they freeze beautifully, no curdling. Seriously? Rude or insulting comments will not be accepted. OMG! I also like to add chicken to make it more meaty without using as many shrimp. Thank you for sharing this amazing dish. Hubby & I cook together so a task divided is half the time I doubled the recipe and added just a tad of buffalo sauce to give it a mild kick. I made this with two changes: I roasted the squash and I skipped the cumin since that (and coriander really) dont strike me as flavors typical in Thai food. Im super happy with the results. All i have is red curry sauce-do you know the what the equlivant of red curry paste to red curry sauce? (Coconut milk makes great, healthy smoothies. This is quintessential comfort food, wonderful flavors, very easy to make and easy to adapt to your taste. Wed love to help troubleshoot, if possible? This carrot soup is so delicious! Thanks for the recipe! Add light coconut milk and 1/2 cup water (amount as original recipe is written // adjust if altering batch size). They didnt love it, but they ate it, so thats a huge win! Hi Im going to make this but need to know if I can freeze it and reheat when I serve it? I love spicy food but found that they both overwhelmed the underlying flavors. Any particular kind of rice? Rich yellow curry and sweet coconut milk with potato, onion, and carrot make this a hearty, comfort-food favorite. Hubs and I are obsessed with this recipe. Thanks so much! Thanks for sharing, Barbara! Happy hour menu, 2022 Thai Bloom! Added sliced fresh mushrooms Right now, Imlistening to aguy speak French into his iPhone while wearing a shirt that says Brooklyn across the front. Mine has a lot of kick from the fresh ginger and 4 ginormous garlic cloves. butternut squash linguine. Easy and delicious! Im sorry to hear that! Were so glad you enjoy it, Sam! I used almond butter instead of peanut butter and doubled the chili because I love extra spice. *Nutrition information is a rough estimate. Packed it up in mason jars to take to work for breakfast or lunch. This soup was perfect. My extremely picky kids even ate it. I added almost an entire can of coconut milk too and its delicious! Last-minute alternatives made for a great dish! Hi Beth, it would be delicious with other Thai-inspired recipes, including our Crispy Tofu Lettuce Wraps or Peanut & Lemongrass Tempeh Satay. Its super helpful for us and other readers. Thai Tom Yum Soup With Coconut Milk (Tom Kha) 25 mins Ratings. I did add a good bit of salt at the end to make the flavor to my liking (probably like 1/2 tsp). This recipe was first published in February 2018. {"cookieName":"wBounce","isAggressive":false,"isSitewide":true,"hesitation":"30","openAnimation":false,"exitAnimation":false,"timer":"","sensitivity":"","cookieExpire":"30","cookieDomain":"","autoFire":"","isAnalyticsEnabled":true}, fresh Thanksgiving recipes over at Foodie Crush, Le Creuset Cast Iron 3 1/2-Quart Round French Oven, my creamy (vegan!) Some crusty bread on the side for dipping is a must! Rice Soup. I always use one of two brands that I get from an Asian market. made this tonight- it was just amazing! Thank you! Thanks for sharing! There is one question I have that I dont recall coming acrosshow much soup is in one serving? Were so glad you enjoyed it, Caroline! I made this soup for my family tonight with dinner, because I had a lot of extra carrots to use up. Used the saut feature like you did with your pot (6 minutes), when it was done I added the broth, water, salt and pepper (1/4 cup of cashews as well), snapped the lid in place (made sure the vent was closed), and selected pressure cook on high for 6 minutes. And it tastes a million times better too. Hubby laughs at me because he eats rice for breakfast. I am such a sucker for Thai take-out, particularlyfor red curry and coconut soup. Your email address will not be published. Gluten free, Low-fat with lean-protein, and Dairy-free. Made this tonight with some changes because I just cant leave things alone. heat a large saucepan or pot to medium heat and add coconut oil. Love to hear that! The ingredients are easy found. And if so, do I freeze it before adding the coconut milk or after. Ill freeze the rest and enjoy in days to come. I also opted for olive oil. I make it once a week, the flavors are even better as leftovers. Mix in the sweet potatoes, carrots and vegetable broth. Two words peanut butter. Made this tonight and put it on my website it was amazing! Everyone loved it! You can use anything you like. Very flavorful, inexpensive and nutritious. Wondering if I can pre make all except for shrimp, coriander, lime juice to be able to serve at dinner party with just a few minutes of prep. Forgot to add the basil but it was great without it. And so easy to put together. Thank you, This was great. I might add some carrots or something else next time for some more veggies! Is it possible to make this using a crockpot? It looks like you may be able to freeze it, but be careful when reheating it! Thanks so much! Maybe I missed it in the recipe but it definately needed salt before serving. Were so glad you and your guests enjoy it. But as always, please use your best judgment regarding substitutions and modifications. Whilst cooking I sniffed it a few times and thought, nah not going to eat this.. (I kept everything seperate so I wouldnt ruin the shrimp e.d. Recipes are great. I used an immersion blender and added the coconut milk after blending rather than garnishing on top. $7.95. My husband enjoyed it and said it would make a good soup for children too, hahah! Made it! Shrimp becomes rubbery when it is cooked then frozen, so Id suggest making the soup base, freezing it, and then adding your shrimp right before you eat it! Even my pickiest eater just didnt eat all the shrimp but slurped up the rest. If I wanted to serve more people than 6, could I just double the ingredients to make a larger portion? Followed the recipe exactly, and hubby said, save that for sure. So many flavours, love the addition of peanutbutter. Next time I will also substitute rice noodles instead of rice just to see which is best. I get home really late some nights, but still want to make an actual meal. Ive also added an optional protein boost in the form of the pepitas and tempeh, in case youre a fellow constantly-ravenous being. I made a few short cuts- like sauting the veggies first, adding liquids and adding the shrimp the last 3 minutes it was simmering. Please dont hate melol. Thank you so much! I follow over 60 food blogs and everytime I see a photo that you post I know that its you. Ever! Your order vermicelli rice noodle, hand shredded green leaf lettuce, carrot, mint, house made peanut sauce. Thai food gets me every time. Add the curry paste, curry powder and turmeric; cook and stir until oil separates from coconut milk mixture, about 5 minutes. This is 100% worth having in your belly and its quick and easy. I cannot wait to actually go get that chili garlic sauce and try again! Fresh Chinese eggplant stir-fried with garlic, bell pepper, and white and green onion; served with our special basil sauce. Next time Ill just do what I normally do, buy a carrot pure and add other ingredients. I will never, ever eat it as itself, in chocolate, in whatever it comes Youre welcome, Carol! Damn Delicious! Also, I did not add the coconut milk because I felt the soup was great without and why mess with perfection? Made this way it came out to 332 calories per serving. Thank you for sharing. Thank you so much for focusing on healthy, beautiful, vitamin packed food! Never late to the party for me! Thank you! This is my favorite soup! As the weather has cooled, well as much as it will here in the low country this time of year, I felt it was time to bring out the soups. 3 tblsp of red curry paste instead of 2 I might omit the red pepper flakes next time as it was a tad spicy. Added about one TBS ginger and tumeric to veggies as they sauted. I like Thai Kitchen brand. I would be interested in what you think! 1 cup? Hi my daughter lives in Bangkok and on our return from our hot break in December to cold, grey UK in January I found your recipe for this soup it is fabulousa hit with hubby and it has warmed us up no end. Used a kombucha squash that I had left over from a Thanksgiving arrangement and it would amazing!!! Ladle soup into individual bowls. Look at all the people who love your recipe, Chungah, and now I add another to your list of admirers. Absolutely incredible soup, and if you have/want red curry paste, then panaeng curry paste is also amazing!! I used to make it with carrots as per previous version of this recipe and always loved it. Thank you. Let me just say, this soup is amazing. Restaurant - Beaverton, OR, - Donation/ Charitable Partnership Request Form. Amazing soup!!! I loved it but my family complains that it hurts their throat, though they still really like it and continue to eat it. I only used siracha for the spice and definitely went light on the peanut butter. I also added potatoes carrots and mushrooms. What bread would you serve with it ? Thank you! Whether you come for a spirited Happy Hour or a memorable meal with friends, family, or colleagues, youll be sure to enjoy the elegant yet comfortable ambiance as you savor some of the best Thai food in Portland! Ill be making this soup again for the 2nd time. The brands I see most often are Lets Do Organic (green package) and Bobs Red Mill. Thanks for sharing! I added one kefir lime leaf to the soup as it was simmering, removing it before blending the soup, and I added more coconut milk. I used 2 tablespoons of Blue Dragon Thai Red Curry paste which I found quite spicy. The entire pot is gone! Excited to try more of your recipes! Stir-fried wide rice noodles with sweet soy sauce, egg, broccoli, carrot, cauliflower, Chinese broccoli, and white pepper. 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