This is my 900th recipe! God knows, how many Thai flavors I've been through, but I never get sick of them. Giddy up for the next couple of days. All three new Thai recipes feature Palmini noodles or rice. We're nearing 1000 recipes. Let's reduce carbs.
Also, the temperature is dropping, and in this household that means butternut squash is about to dominate my recipes and soup reigns supreme. This first one comes from a newly discovered blog that incorporates beer into savory recipes.
Source: The Beeroness | Serves: 6 | Time: 40 min
Changes: used Palmini noodles instead of rice noodles
Ingredients
1 ½ lbs butternut #squash, diced
2 tbsp EVO, divided (I used a pepper infused EVO)
1 shallot, diced
2 cups veggie broth (homemade to reduce sodium)
3 tbsp red curry paste
2 tsp garlic powder
½ tsp cumin
½ tsp red chili flakes
1 tsp salt
1 tsp pepper
1 can (13.5oz) full fat coconut milk
1 cup #beer (pilsner, pale ale, or lager)
8 oz Palmini linguine, rinsed thoroughly
¼ cup chopped cilantro
¼ cup chopped peanuts
Sriracha, for serving
Instructions
Preheat the oven to 350°F.
Add the diced squash to a baking sheet, drizzle with 1 tablespoon olive oil. Roast until fork tender, about 20 minutes.
Heat the olive oil in a large pot over medium high heat, add the shallots, cook until softened.
Stir in the beer, broth, curry paste, garlic, cumin, chili flakes, salt, pepper, and coconut milk, bring to a low simmer.
Add the softened squash, remove from heat.
Using an immersion blender or stand blender, blend the soup until smooth (if using a stand blender, allow to cool slightly before blending). Return to heat, heat until warmed.
Add desired amount to Palmini linguine to bowls, ladle in the warm soup. Top with cilantro, peanuts, and sriracha.