10:26 AM Tiffany Hinton 0 Comments

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Today I have a special recipe for you.  I am in love with curries now and this mahi mahi dish is amazing. This was one of those days I should not have been looking at Pinterest.  I got inspired and need what I saw, only problem was the Pinterest link was to a restaurant.  That's right no recipe.  It was perfect, I got to do what I love.  Design in the kitchen!  I started to dream of the flavor and combination.   The spiciness of curry, the thickness of full fat coconut milk, aahhh and the buttery flavor of mahi mahi.   Below I bring you the recipe for the Coconut Curry Soup (gluten free, dairy free, vegan option). 


Coconut Curry Soup


  • 1 tbs grape seed oil
  • 2 cloves garlic, minced
  • 1 small yellow onion, diced
  • 1 teaspoon ginger, freshly grated
  • 1½ tablespoons Thai red curry paste or pepper paste
  • 2 cups chicken bone broth or vegetable broth
  • 4 cups butternut squash, peeled, seeded, and cut into 1" cubes
  • 1 (15-ounce) can coconut milk
  • Juice of ½ lime
  • ½ teaspoon Sriracha, optional
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  1. Heat the oil in a large soup pot over medium heat. Add in the garlic and onion, and saute until soft and fragrant, about 3 minutes. Add in the ginger and curry paste and stir to combine with the onion and garlic. Cook for 3 more minutes, stirring often.
  2. Add in the raw butternut squash cubes and slowly pour in the broth, stirring to combine. Bring to a boil and then reduce heat to a simmer and cover. Cook for 20 minutes, or until butternut squash is tender. Remove from heat and let cool for a few minutes.
  3. Pour the soup into a blender in batches and blend until smooth. Pour the blended soup back into the soup pot over medium heat and warm through, stirring occasionally.
  4. Before serving, remove from heat and mix in the coconut milk (saving a few tablespoons to garnish), lime juice, salt, pepper, and Sriracha (if using). Mix well. Pour into bowls and drizzle the remaining coconut milk on top. Swirl the coconut milk with your spoon or a toothpick. Serve with coconut rice and honey glazed mahi mahi. 

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