1 cup coconut milk
½   – ¾  t. Thai red curry paste
4 t. sugar
1 t. salt
2 cups vegetable broth
1 kaffir lime leaf (or 2 t. lime juice if you can’t find the leaves)
2 12 ounce packages of frozen winter squash, or about 3 cups cut squash
1 lime
2 cups fresh baby spinach or arugula
Chopped fresh cilantro

Pan-fried tofu (or add chicken)
½ cake of firm tofu
1 T. soy sauce
½ t. Thai red curry paste
1 t. vegetable oil

1.     In a soup pot, whisk together coconut milk, curry paste, sugar, salt and broth.  Add the lime leaf, frozen squash and cover, bring to a simmer.  Cook, covered, until the squash is thawed or cooked, about 15 minutes.

2.     Meanwhile, prepare the pan-fried tofu (or chicken).  Cut the tofu into small cubes and put them in a bowl.  Toss with the soy sauce and curry paste.  Heat the oil in a small skillet on medium-high heat.  When the oil is hot, add the tofu and cook, stirring occasionally, for about 5 minutes.  Set aside.

3.    Lightly grate the lime peel and juice the lime.  Add 1 teaspoon of the zest and 2 Tablespoons of the juice to the simmering soup.  Puree the soup in a blender (in batches!) and return to the pot.  Stir in spinach/arugula and tofu/chicken and allow spinach to wilt.  Add more salt or sugar as needed.  Serve with chopped cilantro if you like it!

Copyright Abby’s Table, LLC, 2009.