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1
In a soup pot, whisk together the coconut milk, curry paste, sugar, salt, and broth.
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2
Add the lime leaf and frozen squash, cover, and bring to a simmer.
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3
Cook, covered, until the squash is thawed, about 15 minutes.
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4
Meanwhile, prepare the Pan-Fried Tofu.
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5
Cut the tofu into small cubes and put them in a bowl.
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6
Toss with the soy sauce and the curry paste.
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7
Heat the oil in a small skillet on medium-high heat.
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8
When the oil is hot, add the tofu and cook, stirring occasionally, for about 5 minutes.
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9
Set aside.
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10
Lightly grate the lime peel and juice the lime.
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11
Add 1 teaspoon of the zest and 2 tablespoons of the juice to the simmering soup.
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12
Stir in the spinach and tofu and cook just until the spinach wilts.
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13
Add more sugar and salt to taste.
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14
Serve the soup garnished with cilantro if you like.
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15
Substitute 1/2 pound of peeled and deveined shrimp for the tofu.
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16
You can either pan-fry them as you would the tofu, or cook them for 4 or 5 minutes in the simmering soup before adding the spinach.
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17
We like Thai Kitchen brand red curry paste, found in the Asian section of well-stocked supermarkets.
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18
Packaged frozen winter squash is perfect for this recipe, but if its not available, look for pre-cut butternut squash in the produce section of your market, or peel and seed your own squash.
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19
Youll need 4 cups chopped.
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20
Puree the soup in a blender before adding the spinach and tofu.
