Thai Red Curry Squash Soup

Thai Red Curry Squash Soup
Pareve, vegan, and gluten free--serves 12 to16rsz 06 hukkat thai red curry squash soup copy copy


  • 2 Tbsp. canola oil or spray
  • 1 large onion, thinly sliced
  • 1/4 cup thinly sliced fresh ginger
  • 2 Tbsp. Thai red curry paste
  • 3 containers Trader Joes’s squash soup (3 quarts)
  • 2 cans (13 ½ oz.) unsweetened coconut milk --lowfat or regular
  • 1 tsp. lime zest
  • 1 large stalk of lemongrass, smashed, and cut into 2” lengths or 1 Tbsp. lemon grass paste. (Available in a tube in the produce section in large grocery stores).
  • 2 Tbsp. sugar
  • 2 Tbsp. lime juice
  • salt to taste


  • ¼ c. oil
  • 1 cup slivered fresh ginger
  • 2 large scallions, thinly sliced


  1. In a large pot, heat the oil and add onion and ginger and cook over moderate heat about 7 minutes, stirring occasionally.
  2. Add the curry paste and cook, stirring about 2 min.
  3. Add the squash soup, coconut milk, lime zest, and lemongrass.
  4. Cover and simmer 30 min.
  5. Discard the fresh lemongrass.
  6. Stir in the sugar and lime juice and season with salt.


  1. In a medium skillet, heat the oil until shimmering.
  2. Add the slivered ginger and cook until crisp, about 5 min.
  3. With a slotted spoon, transfer the ginger to paper towels to drain.
  4. Garnish soup with fried ginger and scallions.

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