Photo: Cala
Thai Squash and Coconut Soup
11 ingredients
1 hr + 20 min
4
openrecipes
Great twist on two amazing things: Thai coconut soup and squash soup. Perfect as the weather gets cooler.
Estimated Nutrition (whole recipe, rough)
415
Calories
6g
Protein
27g
Fat
43g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Winter Squash | 1 cup cubed (140g) butternut | 76 |
| Onion | 1 medium (110g) | 44 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups Roasted Winter Squash
- 1 Medium Onion, Diced
- 2 Thai Red Chilies, Diced
- 1 Tablespoon Thai Red Curry Paste
- 1 Tablespoon Garlic, Minced
- 1 Tablespoon Ginger, Minced
- 1 Tablespoon Cilantro Stems, Minced
- 1 Tablespoon Lemongrass, Minced
- 3 cups Water Or Vegetable Stock
- 1 can (14 Oz. Size) Coconut Milk
- 2 Cilantro Leaves, Garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes