Friday, October 03, 2008

Thai Butternut Squash Soup with Crispy Tofu

Much like the Thai tomato soup that we enjoy, this recipe spices up a regular butternut squash soup and makes it delicious. The crispy tofu is also delicious. If you like spicy things, you will really like this soup. I would definitely make it again!!


Thai Butternut Squash Soup with Crispy Tofu
Moosewood via Cooking Light Bulletin Boards

Packaged frozen winter squash is perfect for this recipe, but if it's not available, look for pre-cut butternut squash in the produce section of your market, or peel and seed your own squash. You'll need 4 cups chopped. Puree the soup in a blender before adding the spinach and tofu.

1 cup coconut milk
1/2 teaspoon Thai red curry paste
4 teaspoons sugar
1/2 teaspoon salt
2 cups vegetable broth
1 kaffir lime leaf (optional)
2 12-oz packages of frozen cooked winter squash*
1 lime
2 cups fresh baby spinach
chopped fresh cilantro

Pan-Fried Tofu

1/2 cake firm tofu (about 8 ounces)
1 tablespoon soy sauce
1/2 teaspoon Thai red curry paste
1 teaspoon vegetable oil

In a soup pot, whisk together the coconut milk, curry paste, sugar, salt, and broth. Add the lime leaf and frozen squash, cover, and bring to a simmer. Cook, uncovered, until the squash is thawed, about 15 minutes.

Meanwhile, prepare the Pan-Fried Tofu. Cut the tofu into small cubes and put them in a bowl. Toss with the soy sauce and the curry paste. Heat the oil in a small skillet on medium-high heat. When the oil is hot, add the tofu and cook, stirring occasionally, for about 5 minutes. Set aside.

Lightly grate the lime peel and juice the lime. Add 1 teaspoon of the zest and 2 tablespoons of the juice to the simmering soup. Stir in the spinach and tofu and cook just until the spinach wilts. Add more sugar and salt to taste. Serve the soup garnished with cilantro if you like.

Yield: 4 servings

1 comment:

Ashley said...

This sounds really interesting! I'll have to try it out :)