Ref: 207
Heading: Starters & Soups
Cuisine: Thai/Vietnamese
Food Type: Seafood
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
300 ml
Water
200 g
Butternut squash peeled & roasted in oil
1 Onion med chopped
1 Garlic clove, chopped
1/2 tbsp
Fresh ginger grated
2 tbsp
Thai red curry paste
400 g
Coconut milk
1 Fish stock cube or gel pot
1 tbsp
Thai fish sauce
2 tbsp
Groundnut oil
Seafood Topping
100 g
White crab meat
100 g
Prawns cooked chopped
2 Spring onions, finely chopped
20 g
Fresh coriander chopped
2 tsp
Lime juice
1 Red chilli, finely chopped
Method
Step 1
Cut butternut squash into chunks, cover in oil & roast in the oven until soft.
Step 2
Add oil in a pan & cook the onion, garlic & ginger for 5 minutes until softened, stir in the curry paste & cook for 2-3 minutes, add the coconut milk, chicken stock cube/gel pot, fish sauce & butternut squash.
Step 3
Simmer for a 5 mins then pour into a blender or use a stick blender blitz, until smooth.
Step 4
Mix all the topping ingredients in a bowl, serve the soup into bowls & sprinkle with topping.
Suggestion & Tips
You can change seafood topping with scallop, lobster etc.