Thai Squash Soup

Name: Thai Squash Soup
Ingredients: 6-7 kaffir lime leaves; 3 fresh red chilis, deseeded; 2 garlic cloves, peeled; 1 large thumb-sized piece of fresh ginger, peeled; 3 sticks of lemongrass, trimmed and squashed with the back of a knife; sea salt and freshly ground black pepper; 1 bunch cilantro; olive oil; 1 heaped teaspoon five-spice; 1 teaspoon ground cumin; 1 onion, peeled and finely sliced; 1 large butternut or acorn squash, halved, deseeded and cut into 1 inch chunks; 5 1/2 cups chicken stock; 1 cup basmati rice, uncooked and washed; 2 x 13.5-oz coconut milk; juice of 3-4 limes; Garnish: 1 fresh red chili, finely sliced

17 ingredients

1 steps

Ingredients

6-7 kaffir lime leaves
3 fresh red chilis, deseeded
2 garlic cloves, peeled
1 large thumb-sized piece of fresh ginger, peeled
3 sticks of lemongrass, trimmed and squashed with the back of a knife
sea salt and freshly ground black pepper
1 bunch cilantro
olive oil
1 heaped teaspoon five-spice
1 teaspoon ground cumin
1 onion, peeled and finely sliced
1 large butternut or acorn squash, halved, deseeded and cut into 1 inch chunks
5 1/2 cups chicken stock
1 cup basmati rice, uncooked and washed
2 x 13.5-oz coconut milk
juice of 3-4 limes
Garnish: 1 fresh red chili, finely sliced

Directions

1

{"0":"1. In a food processor, combine lime leaves, chilis, garlic, ginger, lemongrass and a pinch of salt. Chop the leaves off cilantro bunch and reserve for garnish; add cilantro stems to processor and pulse until mixture is fairly fine. With the processor still running, add a few good lugs of olive oil, along with the five-spice and ground cumin.","2":"2. Heat a large stockpot over medium heat, and add spice mixture; if needed, add a splash of stock to loosen. Fry and stir for a couple of minutes, or until fragrant; add sliced onion, then cook gently for 8-10 minutes.","4":"3. Add squash to the pot and stir well, then pour in the stock. Bring to the boil, then reduce heat and simmer for 20-25 minutes until squash is soft. Add the rice and give it a really good stir, simmering for about 8 minutes until the rice is almost cooked. Add coconut milk and return to boil; simmer for a couple of minutes until hot through and thickened a little. With the back of a spoon, smash some of the squash against the sides of the pot.","6":"4. Remove from heat, stir, and then taste and season carefully with salt and pepper; add lime juice to taste. Garnish with sliced fresh chili and cilantro leaves before serving.","10":"Tip: If making for a party, remove the top from a large pumpkin, scoop out the insides, then bake the shell in the oven for 40 minutes at 220\u00b0F. Use as receptacle for hot soup - have it sit out at the party with a load of little cups and bowls lined up next to it and a bunch of lime wedges, and let everyone help themselves!"}