Difficulty: Intermediate Prep time 15 mins Cook time 30 mins Rest time 5 mins Total time 50 mins
Servings: 6



  1. Ingredients

    Gather your ingredients. And please excuse that the fish sauce was not included in the photo. 

  2. Chop

    Peel and chop all of the vegetables. Everything will be blended so precision is not important. However, it is best if the carrot and squash (not seen in the picture) are cut to a similar size for even cooking.

  3. Pot

    Heat the coconut oil in a large pot. Add the onion, carrot, lemon verbena, hot pepper and ginger. Cook for 3 minutes. Then add the garlic, curry paste, 1/2 teaspoon of salt and fish sauce. Cook for 2 more minutes.

  4. Squash

    Add the squash and 2 cups of water. Stir one or two times, cover, and cook until the vegetables are soft. 

  5. Blend

    Blend everything. Please don't forget to use a towel to protect your hand.

  6. Second time in the pot

    Return the soup to the pot on low heat. Add the juice of 1/2-1 lime and almost all of the coconut milk (reserve 1/4 cup for decoration). Season with salt to taste.

    Serve with a small amount of added coconut milk, chopped cilantro, chopped peanuts and a slice of lime. Enjoy!

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