Lemon Thyme and Ginger

Kabocha Coconut Curry Soup

Kabocha Coconut Curry Soup Recipe

Fall, Recent Posts, Soup, Vegan | November 1, 2017 | By

Whenever I try a new food or learn a new trick I like to share it with you on my blog. This week I discovered a winter squash I never had before, kabocha squash. It is a gnarly looking green winter squash like a small pumpkin, and tastes like a blend of sweet potato and pumpkin. Kabocha is sweet and dense like a sweet potato, but with as silkier texture. Compared to a sugar pumpkin, it has a deeper burnt orange color, smoother texture, and a richer sweet squash flavor. It is not a new variety, but one that is gaining in popularity throughout the US. Like most winter squashes, you can substitute Kabocha in most recipes using winter squash.

Kabocha coconut curry soup recipe

My curiosity was piqued after reading a recipe for Red Curry Ginger Squash Soup. In the recipe the author described Kabocha squash as the sweetest of winter squashes available. Of course, I had to test her statement and bought it to make her soup. This soup is made up of some of my favorite flavor combinations, Thai red curry paste, coconut milk, fresh ginger, and lemongrass. I have a weakness for Thai coconut curries and love stews and soups made with them. With that in mind, I knew this soup recipe is a winner.

Red Curry Ginger Squash Soup comes from Meyers and Chang At Home, by Joanne Chang and Karen Akunowicz. This is a wonderful cookbook featuring dishes from the restaurant Meyers and Chang in Boston’s South End neighborhood. The book is filled with amazing recipes celebrating Taiwanese food and Joanne Chang’s Taiwanese American heritage. For their ginger curry soup recipe, they recommend using one of three different winter squashes, with Kabocha high on their list. I found soup is a great meal to make when trying an unfamiliar vegetable. In the event you are not totally in love with the flavor, it is easier to doctor-up soup into something preferable. Fortunately, kabocha’s flavor satisfied like I thought it would, and required no doctoring. The rich and sweet flavor, and silky texture of the kabocha was perfect with the fresh ginger and Thai curry paste. This soup is giving my all-time favorite pumpkin soup some competition.

Kabocha Coconut Curry Soup Recipe

This is an easy soup to make, but there are a couple of considerations.

How to peel Kabocha squash 2 ways

Like a lot of winter squash, Kabocha has a very tough outer skin. Peeling off the skin is tricky. You need a good cutting board and sturdy surface, and a sharp chef’s knife.

First, cut the kabocha squash in half, then pull the two sides apart. Then scoop out the seeds like you would for a pumpkin. Scrape out as many stringy strands too. Once cleaned, cut each half into 3 or 4 wedges depending on how big your kabocha is. Finally, lay each wedge on its side with the skin facing out, and run your knife down along the outer side, slicing along the curve of the wedge.

Kabocha coconut curry soup reicpe

Kabocha coconut curry soup reicpe

The alternative method is to roast the Kabocha then slice away the peel. First, cut the kabocha in half, scoop out the seeds, then slice in wedges like the method above. Place the wedges on a sheet pan. Drizzle a little olive oil over the kabocha wedges and sprinkle with some Kosher salt. Place the sheet pan in a pre-heated 400°F/ 204°C oven. Roast the squash until the flesh is very tender, about 40 minutes to an hour. Using a spoon or a knife, scoop or cut out the flesh away from the peel. This method cooks and peels the vegetable at the same time.

Kabocha Coconut Curry Soup Recipe

Kabocha Coconut Curry Soup recipe

More delicious Asian Cuisine inspired recipes:

Sugar Snap Peas this Shiitake Mushrooms,

Pork Fried Dumplings

Tips for making Kabocha Coconut Curry Soup

The other consideration is keeping the coconut milk from separating or curdling. This happens when the coconut milk reaches a certain temperature and the proteins that link the fat to the water change shape,  denaturing of the protein,  and no longer stay emulsified.  It is a natural process and does not cause coconut milk to go bad. It just looks unappetizing. To prevent the coconut milk from curdling it is important to make sure the coconut milk is at room temperature and the ingredients in the pot are not boiling. I work at controlling the temperature, so the coconut milk stays emulsified and smooth. Stirring the soup helps with this as well.

While making this soup, I lowered the temperature after the kabocha became tender and mushy. Then I let the liquids in the pot cool down to barely a simmer. Once the soup cooled, but remained warm, I added the coconut milk while stirring constantly until the coconut milk incorporated. Once the coconut milk is added, the soup needs to cook for an additional 30 minutes. It is important to control the soup’s temperature, so it does not boil. I slightly turned up the heat to a low simmer and continued to stir the soup at regular intervals.

I have yet to determine if Kabocha is the sweetest of winter squashes around, but I am eager to continue testing that theory. My next kabocha adventure might be adding it in my pumpkin pie recipe, or my sweet potato cake recipe. What is your favorite Kabocha or winter squash recipe? Let me know in the comments section below the recipe.

If you liked this post and recipe, let me know by clicking on the Like button at the bottom of the post. Thank you.

Kabocha Coconut Curry Soup Recipe

Kabocha Coconut Curry Soup

Prep Time: 20 hours

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Category: Soup

Cuisine: Asian American

About 6 cups

Serving Size: 12 oz

Kabocha Coconut Curry Soup

Kabocha is a green winter squash with burnt orange flesh. It has a sweet and silky flavor like sweet potatoes. Winter squash combined with Thai red curry paste, and coconut milk creates a delicious soup you will want to make repeatedly. If kabocha squash is not available substitute it with butternut squash or sugar pumpkin.

This recipe is from Meyers and Chang At Home by Joanne Chang and Karen Akuowicz with slight adjustments. Meyers and Chang is a Taiwanese - American restaurant in Boston's South End neighborhood.

Ingredients

  • 2 TB olive oil or butter
  • 1 small yellow onion, chopped
  • 2 TB fresh ginger, peeled and minced
  • 1 TB Thai Red Curry Paste
  • 1 1/2 - 2 lbs (750 g - 1 k) Kabocha or butternut squash, peeled and cut into 2" chunks
  • 1 stalk lemongrass
  • Zest from 2 limes, (or preferable if you have access to Asian markets 2 makrut lime leaves)
  • 1 13.5 oz (403 ml) can of coconut milk
  • 2 TB fresh squeezed lime juice, more to taste
  • 1 tsp sugar, plus more to taste
  • 1/2 - 1 tsp Kosher salt, more to taste

Instructions

  1. Heat a large stock pot over medium high heat. Add the olive oil and heat for about a minute. Add the onion and garlic and gently cook until the onion is translucent, about 5 minutes. While the vegetables cook, stir frequently to prevent the onions and ginger from sticking to the bottom.
  2. Add the curry paste and stir until incorporated. Cook for about 1 minute.
  3. Add the kabocha, or butternut squash, and 2 cups (500 ml) of water. Bring to a gentle boil and cook until the squash is tender and mushy. About 15 minutes.
  4. Prepare the lemongrass. Peel off the outer papery layer and discard. If your lemongrass is not already trimmed, cut off the top 2/3 of the stalk, leaving about 6-7 inches of a pale and pliable piece. Cut off the dense base of the stalk. Slice the stalk down the center lengthwise.
  5. Turn down the heat to low. Add the lemongrass and lime zest, or lime leaf if using.
  6. Once the soup ingredients stop boiling and cooled to a low simmer, add the coconut milk. Constantly stir until the coconut milk is thoroughly mixed in. Be careful not to allow the soup to a boil, or the coconut milk will curdle. Frequent stirring will also prevent the coconut milk from curdling.
  7. Turn the heat up to medium-low and cook for about 30 minutes. Make sure the temperature does not get above a gentle simmer. Stir the soup at frequent intervals to prevent curdling.
  8. When done, remove the lime leaves (if using) and lemongrass from the soup. Use a fork to help fish out any loose lemongrass strings.
  9. Purée the soup. In a blender, food processor or immersion blender, process the soup until smooth. If you are using a blender leave a vent for the heat to escape. Also purée the soup in batches so the soup does not explode. I used my immersion blender with good results and avoided possible explosions with a blender. However, blenders do a better job at getting a smoother purée.
  10. Once puréed, pass the soup through a fine mesh strainer.
  11. Place your soup back in your stock pot and taste, and turn the temperature to medium low. Add the lime juice and correct the seasoning with the sugar and salt. Taste and adjust the seasoning. When adding the sugar and Kosher salt, start with less amounts then taste. You can easily add more. Add more lime juice if needed. Also, add more water if the soup is too thick. The texture should be light and smooth and not too thick.
  12. Serve warm right away.
  13. Can be made 2 days in advance and stored in an airtight container in the refrigerator, or freeze up to 2 weeks.
Recipe Management Powered by Zip Recipes Plugin

 

 

© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Broccoli Soup with Spinach and Mint

Gluten-Free, Recent Posts, Soup, Vegan | January 12, 2017 | By

Broccoli. Spinach. Fresh herbs. These three ingredients are all that is needed to develop a nutritious and velvety smooth soup. No fat. No diary. Just vegetables and fresh herbs. It doesn’t get any purer and simpler than this. What I am talking about, is broccoli soup with spinach and mint. This broccoli soup recipe is deliciously satisfying, and so wonderfully smooth you won’t believe there is no added cream. Broccoli soup with spinach and mint is also the easiest soup that I have ever made.

Broccoli Soup with Spinach and Mint

Broccoli Soup with Spinach and Mint

Broccoli Soup with Spinach and Mint

This recipe is from the cookbook, Fresh Happy Tasty: An Adventure in 100 Recipes by Jane Coxwell. I love this cookbook. The recipes are inventive, not complicated to make, and Jane likes to enhance the flavor of her food with a lot of fresh herbs. Jane Coxwell is the personal chef to Diane von Furstenberg aboard her sailing yacht. She gets to sail around the world, shop at international seaport markets, and cook delicious food for Diane von Furstenberg and the boat’s crew. The photographs of the food and markets are sunny with vibrant colors, and Jane always has a laughing smile on her face.

Broccoli Soup with Spinach and Mint

Broccoli Soup with Spinach and Mint

If you have never made soup before and want to try, this is the soup recipe for you. Most soups begin with a base sometimes called mirepoix or sofrito. They usually consist of celery, carrots and onions that are sautéed until softened.  Mirepoix is the bodybuilder for stews, soups and some regional foods.  However, this broccoli soup does not have it or need it. Broccoli is the base, spinach mellows the broccoli and contributes to the smooth texture, and the fresh herbs add interest. All the ingredients contribute to the soups bright and pure flavor. If you love broccoli and spinach, then you will love this soup.

Keys to Success Making Broccoli Soup with Spinach and Mint

The number one key to success is all about the blending. You will need special equipment to make broccoli soup with spinach and mint. The original recipe specifies using a blender, but I do not own one. I have made this recipe at different times using a food processor or an immersion blender. Both appliances worked with excellent results. My advice is to be patient, and keep at it. The whole blending process will take time. Just when you think you are done blending, blend some more. Later when you think you are done, blend some more. As you continue to whirl, the soup will become thicker, velvety smooth and develops an amazing bright green color. I have never been to Ireland, but I imagine the soup is the color of Ireland’s grassy emerald fields.

Broccoli Soup with Spinach and Mint

Another key to success comes from the secondary ingredient, the spinach. I believe the raw spinach, along with the blending, is responsible for creating the luxurious texture. Broccoli alone will not blend so smoothly because of its own texture. Understand that if you substitute the spinach with other leafy green vegetables like chard, it might taste great, but omitting the spinach will create a completely different soup.

This is a minor suggestion: I cut off the stems of the raw spinach before it is added the blender or food processor. Sometimes, even baby spinach leaves can have stringy stems.

Broccoli Soup with Spinach and Mint

Broccoli Soup with Spinach and Mint

What to serve with Broccoli Soup with Spinach and Mint:

Broccoli Soup with Spinach and Mint pairs beautifully with goat cheese and olives. If you are lucky enough to have access to a delicious olive rosemary bread, toast it and spread it with creamy goat cheese.

Or, make croutons with the olive rosemary bread and garnish the soup with the croutons and a drizzle of yogurt or crème fraîche.

Additionally, any open face melty cheese sandwich made with crusty bread is yummy with soup.

We like to serve broccoli soup with spinach and mint for dinner smorgasbord style. Accompanied with grilled herb marinated chicken breasts, marinated artichokes, olives, goat cheese, and toasted bread. Joe refers to this type of meal as, “Soup and Stuff” and is one of his favorite dinners.

Anything salty, crunchy, tangy, creamy is divine served with broccoli soup with spinach and mint. Enjoy!

Broccoli Soup with Spinach and Mint

Prep Time: 8 minutes

Cook Time: 20 minutes

Total Time: 28 minutes

4 12 oz servings

Broccoli Soup with Spinach and Mint

Broccoli Soup with Spinach and Mint is a healthy, delicious soup that is velvety smooth. The fresh herbs and the luxurious texture make this soup special. This soup is super healthy for you with no added fat. A cinch to make.

You can change the herb combinations to suit your taste, but always use fresh herbs. Watch the quantities of each herb so they do not overpower the taste of the broccoli and spinach. Other fresh herb pairings are: mint and tarragon, cilantro and mint, parsley and mint, Fines herbs which is a classic blend of tarragon, chervil, and chives.

Special equipment is required to achieve this velvety smooth texture. A blender, food processor, or immersion blender are necessary to achieve the consistency specified in the soup.

Recipe is from Fresh, Happy, Tasty: An Adventure in 100 Recipes by Jane Coxwell

Ingredients

  • 2 heads of broccoli
  • 2 garlic cloves, peeled sliced in half and green germ removed
  • 2 handfuls of baby spinach leaves
  • 1 small handful mint leaves
  • 1 small handful basil leaves
  • Flakey Sea Salt such as Maldon
  • Freshly ground black pepper
  • Juice from 1/2 a lemon
  • Honey or agave to taste (optional)

Instructions

  1. Fill a saucepan large enough to accommodate all the prepared broccoli with water add about 1/2 tea of Kosher salt, and bring to a boil.
  2. Cut the broccoli heads by separating the florets and the stems. Trim the florets into small pieces. Set aside. Then cut the rough and thick end off each broccoli stem and discard, Chop the remaining stems into 1/2 inch pieces.
  3. When the water comes to boil add the garlic halves and the chopped broccoli stems. Cook for 5 minutes. Then add the broccoli florets and cook until the florets are tender, but still bright green. About 5 minutes.
  4. Turn off the heat. Using a slotted spoon, remove the broccoli and put into a bowl of a blender or food processor. (*If you are using an immersion blender you will need to do some juggling. Once you have removed the broccoli, pour the broccoli water into a container and reserve. Put the broccoli back into the stock pot that you cooked them in.)
  5. Measure 2 cups of the broccoli water and place in the blender (or pot) with the broccoli. Reserve the remaining broccoli water.
  6. Blend the broccoli until it is smooth. Add the spinach, mint and basil and continue to blend until very smooth. If you think you are done blending, blend some more. One of the outstanding features of the soup is getting the soup to have a luxurious and smooth texture. The blending step is what will set this soup apart from any other broccoli soup. It will take awhile to accomplish, even longer depending on what equipment you are using. The blending should take at least 5 minutes but possibly longer.
  7. If using a food processor or blender, pour the vegetable puree into a clean pot. Turn on the heat to medium and add broccoli water, a little at a time, into the stock pot with the vegetable puree. Keep adding until you reached your desired consistency. Taste the soup and season with the lemon juice, about 1/2 teaspoon flaky sea salt, and freshly ground pepper. (Be careful with the amount of lemon juice you add. The acid reacts with the green vegetables and changes the color from bright to drab.) Sweeten with about 1 teaspoon of honey or agave if needed. (optional) Taste and correct for seasoning.
  8. Serve warm for lunch or dinner. The soup will keep in the refrigerator for a couple of days. The color might change after a day or more in the refrigerator.

Notes

The amounts of the ingredients are somewhat open to interpretation. Every head of broccoli is not the same size, as well as every handful is not the same. But one of the great characteristics about making soup is you can play around with the amount of ingredients without totally messing it up. The key ingredients are the broccoli and spinach. To give you some guideline, the two heads of broccoli weighed a total of 1 lb 8 1/2 oz / 697 g and the total amount of spinach weighed 2 1/8 oz / 61 g.

I once bought a head of broccoli at the farmers market that was so big, it could have been the equivalent of two or three heads of broccoli. Use your judgement and let your eyes and tastebuds be your guide.

You can add around 3 -4 sprigs, or less, of each fresh herb to your liking.

Recipe Management Powered by Zip Recipes Plugin
e

© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

How To Make Soup Without A Recipe

I am feeling overwhelmed with all the leftover food from Thanksgiving. Add that on top of all the food I made testing recipes for the blog, my refrigerator is stuffed to capacity. I will feel counterproductive if the food goes to waste.  Ultimately, it is a difficult task for two people to be solely responsible for consuming these large quantities of leftovers. I am humble enough to realize the big picture, too much food is not really a problem. Yet, I can feel the spiritual “Waste not, Want not” glare from my parents singeing me. Plus, my freezer is full.

One benefit of having too much food is I do not have to go out to the grocery store and shop. As long I have a surplus of pantry staples, I can make whatever I desire. Today is a soup kind of day and I am hoping making an impromptu soup for myself and Joe will help me eat up some of this food.

There is no need to follow a recipe for an impromptu soup. Just follow your instinct, desire, and what is in your refrigerator. It is easy to make soup without a recipe. Simply, keep in mind these three layers: the base, the body, and the enhancements. The base is your stock. The body is the ingredients, “fixings,” you want to put in the soup such as meats, vegetables, and grains. The enhancements are the herbs and spices. They give your soup that je ne sais quoi, add depth, and additional flavor to your impromptu pantry soup.

I decided to make turkey soup for lunch using up my homemade turkey stock, cooked turkey, celery, mushrooms, ginger and basil. All ingredients were available and needed to be used up. I added some lemon zest, crushed ginger root and fresh basil leaves to liven up the flavor of the turkey stock.  It is not a necessary step, but it did add a zippy layer of flavor to contrast the rich turkey stock.

How to make soup without a recipe:

Start with your base, the stock. Homemade stock is best, but if store-bought stock is all you have then go for it. I always say to use what you got. Making soup is an easy way to use up the container of store-bought stock. Vegetable, chicken or turkey stock is a great base with most soups. If you are using store-bought stock, taste it before you season with salt. Use as much stock as you need to feed yourself and or your companion(s), about 1 1/2 cups to 2 cups of stock per person. This will depend on what type of soup you are making and how hungry you are.

I wanted to make enough soup for myself and my husband, with no leftovers, and used 3 cups of stock.

How to Make Soup without a Recipe

Enhance the stock to the flavors you desire. This is the optional phase of impromptu cooking and depends on your time, what’s available, and your mood. If you have fresh herbs or spices and you want the flavor to be layered within the stock, add a sprig of a herb or two and let it steep in the stock.

I added some lemon zest, crushed ginger root and a sprig of basil. I steeped the herbs for 30 minutes, then strained out the herbs with a fine mesh strainer lined with cheese cloth. 

Optional ingredients: garlic, fresh herbs like rosemary, sage, dill, cilantro, parsley, lemongrass, ginger, chili paste, white wine, coconut milk, lemon zest, lemon juice, lime zest, lime juice, sherry just to name a few.

Tip: While you are heating up the stock, be careful to prevent the soup from boiling. Boiling will make the stock cloudy.

Add the body, the “fixings”. The fixings can be vegetables or proteins, like cooked chicken, pork or shrimp, or a combination of the two. If cooked rice, potatoes and pasta are available they can be great additions as well. This is a pantry soup so add whatever you want to use up in your fridge or freezer, and believe will taste well together. The amount of each ingredient is up to you. Yet, keep in mind there should be more broth then the fixings, because it is soup not stew.

If you have fresh vegetables cook them first by sautéing them, such as onions, celery, carrots or mushrooms. Or blanch vegetables like green beans, sugar snap peas, asparagus, broccoli, spinach, escarole. Frozen vegetables do not need to be defrosted before adding them to your soup stock.

I had some mushrooms, celery, scallions and cooked turkey to use up and added them all. First, I sautéed the celery until softened then added the mushrooms and minced ginger. Once they were all cooked, I added the turkey to heat through. Then I added the cooked ingredients to the soup stock and garnished with scallions and basil.

Assemble and heat through. Put all the prepared and cooked fixings in the stock and heat up. Now you have a simple and delicious soup for lunch or dinner. It is a savvy soup using food from your refrigerator and pantry, and done in 30 minutes or less. A simple process that will get your culinary creative juices flowing and your taste-buds happy.

How to make soup without a recipe.

 

© 2016 – 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Food Blog Theme from Nimbus
Powered by WordPress

%d bloggers like this: