Red Thai Curry Soup

Have I told you yet that I’m having a love affair with curry? For years it was ginger and cardamom and cinnamon but lately, curry is my jam. And now that it’s fall, those warm, spicy tones keep me cozy and pair beautifully with a glass of Pinot gris. The grocery store boasts no shortage of curry paste in jar or can, but my favorite is Thai Kitchen Red Curry Paste. It’s not as spicy as some of the other brands which is a plus for everyone in my family except Henry who chomped into a jalapeño pepper out of our garden last week.

A few months ago, I discovered a curry and coconut soup recipe, and it is not only the easiest thing to throw together on a weekday evening, but also the yummiest. It’s completely vegan; the garbanzo beans have all the protein you need, but you could easily add shredded chicken to give it a little extra oomph.

There are so many fall soups that provide all the comforts of home, but I recommend adding this ethnic dish to your recipe box and making on the regular. And just in case it becomes a go-to for you like it is for me, I also suggest keeping a jar of red curry paste and a can of coconut milk in your pantry at all times. Enjoy!

Red Thai Curry with Butternut Squash and Chickpeas

Ingredients:

• 1 small butternut squash
• 1/3 cup red curry paste
• 2 Tbsp olive oil
• One 15-ounce can chickpeas (garbanzo beans), drained and rinsed
• 1 tsp Kosher salt plus more to taste
• One 13-ounce can unsweetened coconut milk
• 1/3 cup fresh cilantro, roughly chopped
• 1 cup uncooked brown rice

Preparation:

1. Peel the squash, cut it lengthwise in half, and scoop out the seeds. Cut each side into 1/2″ half moons. Or save a step and buy your butternut squash pre-cut in your grocer’s produce section.
2. Heat a large pot over medium-high heat. Add the oil and the curry paste and stir for about 1 minute, or until fragrant. Add the squash and stir to coat with the curry paste. Stir in the chickpeas and season with salt. Add the coconut milk and 3/4 cup water and bring to a simmer. Reduce the heat to medium-low, cover, and simmer gently for about 10 minutes, or until the squash just begins to soften.
3. Stir in the cilantro and simmer, uncovered, stirring occasionally, for about 20 minutes, or until the squash is tender but not falling apart and the sauce has reduced slightly. Season to taste with salt.
4. Make 4 servings of brown rice to accompany curry
5. Put a serving of rice in the bottom of a soup bowl. Fill with curry. Top with cilantro and serve.

Serves 4