400ml coconut milk (leave 3 tbsp aside for garnish drizzle)
500ml vegetable stock
1 tbsp soy sauce
Salt and pepper, to season
To Garnish: optional
1 tsp chilli flakes
Handful coriander, leaves picked and chopped
3 tbsp coconut milk (canned), to drizzle
Handful panko breadcrumbs, toasted
To Serve: optional
4 portions garlic bread, sliced and toasted
Equipment:
large pan, or cast iron pot
Blender
Method:
1. Heat a tablespoon of oil in a large pan over medium heat.
2. Add the onion, garlic, ginger and Thai curry paste to the pan and fry 2-3 mins until fragrant and the onion and garlic have softened – add a dash of water if it starts to catch.
3. Tip in the chopped carrots and butternut squash and stir to coat with the contents of the pan.
4. Add the vegetable stock and soy sauce, bring to the boil and simmer for 15 mins until the vegetables are tender.
5. Remove from the heat and blitz with a hand blender until smooth.
6. Pour in the coconut milk, season with salt and pepper, if needed, then return to the heat to gently warm through.
7. Ladle soup into bowls. Garnish each serving with chilli flakes, chopped coriander, a drizzle of coconut milk, and toasted pan
