The distinctive flavors of Thailand—lemongrass, ginger, red curry paste, and lime—give this soup layers of flavor that delight with every spoonful.
Makes 4 to 6 servings.
1 tablespoon olive oil
2 onions, diced
2 stalks lemongrass
4 cloves garlic, minced
2 tablespoons minced fresh ginger
1 teaspoon peppercorns
1 tablespoon cumin
1 large butternut squash, peeled, seeds removed, and cut into cubes
6 cups chicken stock or broth
1 can coconut milk, with 2 tablespoons reserved
Zest and juice of 1 lime
4 oz red curry paste
1 cup chopped fresh cilantro
1. In a skillet over medium-high heat, melt the olive oil and add the onions. Cook until translucent, about 5 minutes.
2. Trim the lemongrass stalks and cut them in half lengthwise down the middle. Add these, the garlic, ginger, peppercorns, and cumin to the onions, and stir to heat through, about 1 minute.
3. Put the butternut squash in the slow cooker, and top with the onion and spice mix.
4. Combine the chicken stock and coconut milk, pour over the other ingredients in the slow cooker, cover, and cook on Low for 5 to 6 hours or on High for 2 to 3 hours.
5. Keeping the slow cooker on warm, remove lemongrass stalks and discard. Combine the 2 tablespoons of coconut milk with the red curry paste and add this to the soup, along with the lime juice and zest, stirring to combine.
6. Puree the soup using a hand-held blender or working in batches to puree in a blender, returning the pureed mix to the slow cooker to keep it warm. When ready to serve, ladle into bowls and garnish with fresh cilantro.