Red curry ginger squash soup from Myers+Chang at Home: Recipes from the Beloved Boston Eatery (page 79) by Joanne Chang and Karen Akunowicz

  • cilantro
  • canned coconut milk
  • coriander seeds
  • galangal
  • garlic
  • fresh ginger
  • makrut lime leaves
  • lemongrass
  • limes
  • cumin seeds
  • uchicki kuri squash
  • dried Thai chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on January 16, 2018

    This soup has great flavor, but was quite spicy when made with one tablespoon of red curry paste (I used Mae Ploy brand). It wasn't a problem for me, but made it too spicy for the children. On the plus side, using a pre-made curry paste makes this a very easy soup to prepare.

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