Imagine a soup that transports you straight to the vibrant streets of Thailand with just one spoonful – a magical blend of creamy butternut squash, succulent salmon, and the bold, aromatic punch of red curry paste. This isn't just another soup; it's a culinary adventure that transforms ordinary ingredients into an extraordinary dining experience. Perfect for those seeking a quick yet impressive meal that balances comfort, nutrition, and mind-blowing flavor, this Thai Curry Butternut Squash Salmon Soup is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 2 tablespoons red curry paste
- 1 pound salmon fillet, diced
- 1 tablespoon fish sauce
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Prepare the butternut squash by peeling, removing seeds, and cutting into 1-inch cubes. This ensures even cooking and easy eating.
- In a large pot, heat a small amount of oil over medium heat. Add red curry paste and stir-fry for 1-2 minutes until fragrant, releasing its aromatic oils and intensifying the flavor.
- Pour in coconut milk and vegetable broth, whisking to fully incorporate the curry paste and create a smooth, creamy base for the soup.
- Add the diced butternut squash to the liquid, bringing the mixture to a gentle simmer. Cook for 10-12 minutes or until the squash becomes tender and can be easily pierced with a fork.
- While the squash is cooking, cut the salmon fillet into bite-sized pieces, ensuring they are roughly uniform in size for even cooking.
- Once the squash is tender, add the salmon pieces to the pot. Gently stir and cook for 3-4 minutes until the salmon is just cooked through and appears opaque.
- Stir in fish sauce and fresh lime juice, which will add depth and brightness to the soup's flavor profile.
- Taste and adjust seasoning if needed, adding salt or more curry paste according to preference.
- Ladle the soup into serving bowls and garnish generously with fresh chopped cilantro leaves.
- Serve hot, optionally with steamed rice or crusty bread on the side for a complete meal.
Tips
- Choose Fresh Ingredients: Select a ripe butternut squash with deep orange color and firm texture. For salmon, opt for fresh, wild-caught fillets for the best flavor and texture.
- Curry Paste Technique: Toast the red curry paste briefly in oil to awaken its complex flavors before adding liquids. This step intensifies the aromatics and ensures a more robust taste profile.
- Salmon Cooking Precision: Cut salmon into uniform pieces and add them towards the end of cooking to prevent overcooking. Perfectly cooked salmon should be just opaque and still moist.
- Coconut Milk Tip: Use full-fat coconut milk for a richer, creamier soup. If separation occurs, whisk thoroughly to create a smooth base.
- Balancing Flavors: Adjust fish sauce and lime juice at the end to achieve the perfect balance of salty, tangy, and rich flavors. Taste and modify according to your preference.
- Garnish Generously: Fresh cilantro isn't just a garnish – it adds a bright, fresh dimension that complements the rich, creamy soup.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 30g
Fat: 28g
Saturated Fat: 18g
Cholesterol: 75mg
