Tuesday, December 04, 2012

Thai Yellow Curry Soup with Butternut Squash

I made this for a Christmas potluck held at my home this afternoon for my mothers group. The ladies liked it so much that they urged me to put the recipe up on the food blog, so here goes:

Ingredients:
2.5 tsp yellow curry paste (you can find the recipe for homemade curry paste on the archives or you can use store bought paste)
100 g tiger prawns
5 brown mushrooms chopped
2 spring onions chopped
1 chilli padi diced
150 ml coconut milk
handful of beansprouts
1 tomato
1/4 butternut squash blended
juice of 1 lime
1 tbs fish sauce
1 tbs sugar
salt to taste

1. Heat oil and fry curry paste until fragrant. Add 1 cup of water.
2. Add the vegetables and simmer until cooked. Add prawns
3. Add the butternut squash to thicken soup.
4. Add the seasonings.
5. Add the coconut milk in the end to thicken. Serve.

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