Its food! Sounds good. I will let you know when I get around to making it!
This recipe officially creates one big fat bowl of yum, and I promise it will put a smile on your face from ear to ear; well until you have eaten your last mouthful that is (it’s always such a sad moment). This soup is spicy, fresh, silky and delicious and I just want to eat it again and again and again. It’s a souper (check the pun) mix between Thai and Singapore flavours, which work perfectly together. My tip of the day when cooking with coconut milk would be to make sure you have the temperature at a low simmer, as otherwise it can split. This is also the reason that the lime juice is added at the last minute; but follow my instructions and you won’t go wrong!
- 1 small butternut squash – peeled and cut into 1.5cm cubes
- 1 tbsp light soy sauce
For the Curry…
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