Soup with Ginger, Lemongrass and Coconut Milk combines autumnal butternut squash and the exotic flavors of Thai cuisine. This creamy soup perfectly combines the sweetness of coconut milk with the spiciness of fresh ginger and the slight acidity of lemongrass. Ideal for a pampering evening or a light lunch, this gluten-free and dairy-free recipe is perfect for those looking for healthy dishes full of flavor.

Butternut soup with Thai influences

5 from 1 vote

Thailand

Print the recipe

Pin Recipe

Preparation time 10 mins Cooking time 35 mins Total time 45 mins

Difficulty: Beginner Servings: 6

Author: Gluten Escape Cooking method: Cook Expert, Traditional

Ingredients

Servings

• 1 medium butternut squash (about 800 g)

• 250 ml coconut milk

• 1 liter of vegetable broth (gluten-free)

• 1 tbsp coconut oil or vegetable oil

• 2 cloves of garlic, chopped

• 1 piece 1 of fresh ginger, 3 cm, grated

• 1 stalk of lemongrass (remove the first 2 “envelopes” then cut into sections)

• 1 tbsp tamari sauce (or gluten-free soy sauce)

• Salt and pepper to taste

• Fresh coriander leaves to garnish

• Chili powder (optional)

Preparation

1. Preparation of vegetables: Peel the butternut squash and cut it into medium-sized cubes. To book.
2. Brown the aromatics: In a large saucepan, heat the oil over medium heat. Add the chopped garlic, grated ginger and lemongrass pieces. Saute for 1 to 2 minutes until aromas are released.
3. Cook the butternut: Add the diced butternut to the pan and brown them for 3 to 4 minutes so that they absorb the flavors. Then pour in the vegetable stock and bring to the boil.
4. Simmer: Reduce heat and simmer over low heat for about 30 minutes, or until squash is tender.
5. Blend the soup: Blend the soup with an immersion blender until smooth and creamy. Add the coconut milk, tamari soy sauce, then mix.
6. Season: Taste and adjust seasoning with salt and pepper to your preference. If you want a spicy touch, add chili powder.
7. Serve: Divide the soup into bowls and garnish with fresh coriander leaves.

Note

I prepare this soup in my expert cook: cooking the condiments in expert mode, 110 degrees, speed 3, 4 minutes; Add the pieces of butternut and cook for another 2 minutes. Then program velvety soup.

Keywords: thai butternut soup recipe, butternut recipe,

Rate this recipe: