Equipment
Ingredients
Soup Base
- 60 ml coconut oil
- 3 shallot, diced
- 15 g ginger, peeled and thinly sliced
- 1 lemongrass, cut into 7.5cm pieces
- 2 g salt
- 2 butternut squash, peeled, seeded, and cut into 2cm cubes
- 800 ml coconut milk
- 41 g green curry paste
- 45 ml fish sauce
- 825 ml water
- 825 ml chicken stock
Garnish
- 90 g raw peanuts
- 75 g coconut flakes
- 30 ml fish sauce
- 8 small dried red chiles, thinly sliced
- 15 ml coconut oil
- 6 g lemongrass, minced
- 5 g sugar
- 10 lime leaves, thinly sliced
- 30 g thai basil leaves
- 2½ lime, quartered
Nutrition (per serving)
Method
Preheat your oven to 150°C (300°F). Heat 60ml of coconut oil in a Dutch oven over medium-high heat. Add the diced shallots, sliced ginger, and lemongrass pieces, then sauté until the shallots are soft and starting to brown, approximately 18 minutes.
Add the squash cubes, coconut milk, curry paste, 45ml fish sauce, and the liquids (water and chicken stock) to the pot. Bring the mixture to a boil over high heat, then lower the heat, cover, and simmer until the squash is completely tender, about 25 minutes.
In a mixing bowl, combine the peanuts, coconut flakes, 30ml fish sauce, sliced chiles, 15ml coconut oil, minced lemongrass, sugar, and lime leaves.
Spread the garnish mixture onto a baking sheet in an even layer. Bake at 150°C (300°F) for 18 to 20 minutes, stirring every 3 minutes during the final 10 minutes. Once the coconut is a deep golden brown, transfer immediately to a bowl to stop the cooking process.
Remove the soup from the heat and pull out the large lemongrass pieces. Use an immersion blender to purée the soup until it is completely smooth. Taste and adjust with more salt or curry paste if needed, and thin with more stock if the consistency is too thick.
Slice the basil leaves into thin ribbons. Serve the hot soup in bowls, topped with the roasted peanut mixture, fresh basil, and lime wedges.
Chef's Notes
- For an even smoother purée, strain the soup through a fine-mesh sieve after blending.
- To deepen the flavor of the green curry paste, toast it gently in the pot with the aromatics for a minute before adding liquids.
- The roasting time for the garnish can vary significantly based on your oven. Keep a close eye on it, especially the coconut flakes, to prevent burning.
- Adjust the amount of green curry paste to your spice preference. Start with the recommended amount and add more if you desire a spicier soup.
- If you don't have chicken stock, vegetable stock or even just water can be used, though the stock will add more depth of flavor.
Storage
Refrigerator: 4 days — Store the peanut garnish in an airtight container at room temperature to maintain crunch.
Freezer: 3 months — Freeze the soup base only. The garnish does not freeze well.
Reheating: Reheat soup on the stovetop over medium heat until simmering. Add fresh basil and garnish just before serving.
