Instead of shaking the coconut milk can to emulsify the cream, reserve the rich "cream" floating to the top and blend with ginger and lime for a decadent swirl on each serving. Silken tofu adds instant body and protein to the soup for a more substantial main dish.
1 tablespoon olive oil
1 tablespoon red curry paste (such as Thai Kitchen)
2 teaspoons grated peeled fresh ginger, divided
1 teaspoon minced garlic
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon light brown sugar
1/4 teaspoon crushed red pepper
1 (13.5-oz.) can light coconut milk, unshaken
1 1/2 cups unsalted vegetable stock
2 (10-oz.) pkg. frozen chopped or pureed butternut squash, thawed
3 tablespoons lime juice, divided
1/2 teaspoon kosher salt
1 (16-oz.) pkg. silken tofu, drained and cubed
1/4 cup chopped scallions
1/4 cup chopped fresh basil
Added sugars 1g
Calcium 15% DV
Potassium 10% DV
How to Make It
Heat oil in a large Dutch oven over medium-high. Add curry paste; cook 1 minute, stirring constantly. Add 1 teaspoon ginger and next 5 ingredients (through red pepper); cook 1 minute or until fragrant.
Remove 2 tablespoons coconut cream from surface of coconut milk in can; reserve. Place remaining coconut milk in a bowl, and whisk until emulsified. Add whisked coconut milk, stock, and squash to pan; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thickened.
Add 2 tablespoons lime juice, salt, and tofu to pan. Transfer squash mixture to a blender; blend until smooth.
Combine remaining 1 teaspoon ginger, reserved coconut cream, and remaining 1 tablespoon lime juice in a small bowl. Divide soup among 4 bowls; top evenly with coconut cream mixture, scallions, and basil.
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