I’m trying to get over a cold with a sore throat and congestion, so I had five qualifications for dinner: hot, soothing, a little spicy, nourishing, and really simple to make.  This soup scored five for five.  The spicy green curry paste cleared my sinuses and gave my sore throat a piece of its mind.  The coconut milk filled me and warmed me.  It was just the right dinner with very little effort.  Not quite the same as having my grandmother here to make me chicken soup, but pretty good anyway.

Simple Thai Squash and Coconut Milk Soup

1. • 1 can coconut milk (about 1 and 2/3 cups)
   

2. • Refill the can 1.5 times with water or chicken bone broth
   

3. • 1/2 Hubbard or Kabocha squash, or any other firm-fleshed, orange squash or pumpkin, cut in pieces with skin and seeds removed
   

4. • Thai green curry paste, to taste (I used 2-3 tablespoons, but that may be too spicy for some people or some brands of curry paste.  Start small and taste.)
   

5. • A few dashes of fish sauce
   

6. • A few kaffir lime leaves
   

7. • A handful of basil
   

8. • Lime juice or lemon juice to taste
   

You can pre-cook the squash in the oven to get it mostly-softened, or you can cook it in the soup.  If pre-cooking squash, place it in the oven at about 375 F. 

In a thick-bottomed pot, heat coconut milk, thinly sliced lime leaves, fish sauce and water or broth.  When nearly boiling, stir in curry paste well.  Add squash and let it cook until soft.  When squash is soft, turn off heat, add in basil leaves and lime juice, and serve.

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