Add squash, onion, garlic, curry paste, ginger, salt, pepper flakes, fish sauce, and lemongrass. Reduce heat and simmer until the squash is soft, about 15 minutes
Twelve cookbooks later, the collective (minus Mollie Katzen) has produced its latest iteration, Moosewood Restaurant Favorites in which this Thai Butternut Squash Soup can be found
To finish the soup, I added some cream and nutmeg. Healthful Dishes, Poultry, Recipes, Soups and Stews, Vegetables Classic Pork StewPotatoes RissoleTomato Pie with Basil and Gruyere CheeseLemon Icebox PieBlueberry Lemon Cupcakes with White Chocolate IcingThai BBQ Chicken {+ a Cookbook Giveaway}CioppinoStuffed Pork Loin Roast with Sausage, Cherries, and FennelSliders with Smoked Chicken and Cheddar Sun-Dried Tomato CornbreadSeared Scallops with Sweet Potato Grits and Chanterelle Mushrooms Prep Time
I love Thai food. But in Damascus, good Thai, let alone Asian food, is hard to come by. In this case, I craved the creamy, spicy broth of Thai Tom Kha Gai
Food & Passion... The Diary of a Food Enthusiast
Add Thai red curry paste, broth, fish sauce, red pepper flakes, lime leaf and cilantro stems. Serve this Thai Shrimp Noodle Soup immediately garnished with Thai basil, spring onion, lime wedges, cilantro leaves, red pepper flakes and slices of chili pepper
Thai dishes are where I get my fix when I'm looking for some tofu-noodle love. Sometimes I find pad thai too heavy and starchy so this soup is the perfect alternative
Red curry, massaman curry, pad Thai, pad see ew, larb, tom yum, tom kha gai. I decided I needed to learn how to make Thai food at home so I bought a few Thai cookbooks and checked out the entire Thai selection at Uwajimaya
As everyone in my family prefers spicy food, I love making Thai food at home. Thai curries are loaded with so many flavors and it suits our Indian palate very well
Add the butternut squash and grated ginger, stir to coat with the oil. Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated
Add squash, sweet potatoes, broth, allspice, cloves, and cinnamon. Reduce heat and simmer uncovered until squash is very tender, about 30 minutes. 1 butternut squash, about 3 lbs
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