Lunch

Thai Red Curry Soup is for Lunch.

Thai Red Curry Soup takes several minutes to prepare.

Thai Red Curry Soup takes several minutes to cook.

Thai Red Curry Soup makes 5 servings.

The ingredients for Thai Red Curry Soup are:

Ingredients:

1 medium squash, peeled and cut into 3/4 inch cubes
2 roasted red peppers, cut into cubes
1 medium onion, chopped
3 garlic cloves,minced
2 396ml cans of coconut milk
2 Tablespoon of red curry paste
1 Tablespoon of freshly grated ginger
3 Tablespoon of butter
4 Tablespoon of fresh cilantro

Here is how you make Thai Red Curry Soup:

Cooking instructions:Start by cutting your vegetables.In a big saucepan, melt your butter. Add in the onions. Cook for 3 minutes on medium high. Add in your garlic,ginger,roasted peppers, red curry paste and squash. Cook for another 3 minutes on medium. If the pan is dry, add a bit more butter to make sure the veggies do not burn. Add your coconut milk and bring it to a boil. Let the soup simmer for about 25 minutes on medium low and stir frequently.Once the squash is fully cooked and soft, turn off the heat and stir in the cilantro. Transfer your soup to a blender and puree.Enjoy!Serving Size:?makes between 4 and 6 portions - im greedy for me its a four.

The nutritional information for Thai Red Curry Soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 169.7

• Total Fat: 3.9 g
• Cholesterol: 0.0 mg
• Sodium: 48.3 mg
• Total Carbs: 33.4 g
• Dietary Fiber: 7.5 g
• Protein: 6.0 g

Thai Red Curry Soup is Asian cuisine.

The dietary needs meet for Thai Red Curry Soup is Vegan