Creamy Thai Chowder

11 Feb

After a long break, the creative juices are flowing and we’re trying again! This is the first of (hopefully) more recipes to come. ~Mindy

Ingredients: Potato, butternut squash, yams, sweet onion, garlic, large mushrooms, scallions, vegetable broth, honey, nut butter, oil, yellow curry paste, coconut milk, salt, and Sriracha chili sauce.

Peel and cube 1 potato, 1 butternut squash, and 2 yams. Peel and slice 1 sweet onion and 4 cloves garlic. Combine all and sauté in 2 TBSP oil. Then cover in vegetable broth and simmer in 2 TBSP honey and 1 TBSP yellow curry paste till vegetables are mushy. Puree 1/2 simmered vegetables. Mash remaining and combine. Add 1 can (13.5 oz) coconut milk blended with 2 TBSP nut butter. Sauté 3 large chopped mushrooms in 1 TBSP oil. Add to soup along with 4 chopped fresh scallions. Season with salt and Sriracha chili sauce.

Optional: Garnish with cilantro, chopped peanuts, or fresh basil.

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Experiment: Try simmering thai red chilies in with the vegetables (remove before pureeing), or add a few spoonfuls of Savory Cilantro Sauce for a spicy kick.

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2 Responses to “Creamy Thai Chowder”

  1. Sarah February 12, 2013 at 11:06 am #

    Yay! So fun!! I’m glad you’re back, and now as a duo! Glad to see you posting this Makaena. I’m excited to follow. : ) Thanks!!

  2. melody March 6, 2013 at 10:02 pm #

    Num Min! Glad to see you’re back! 🙂

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