Best Ciocias Thai Butternut Coconut Bisque Recipes

Thai Butternut Squash and Corn Bisque image

Provided by East Wind Goddess

Categories Vegetable

Time 1h20m

Yield 8 , 8 serving(s)

Number Of Ingredients 20

1 (14 ounce) can coconut milk
2 cups vegetable stock
2 stalks lemongrass (lower third of stalks only, cut into two pieces each and lightly crushed with the back of your knife)
2 slices galangal, each cut in half (fresh or frozen)
2 kaffir lime leaves (fresh or frozen)
1 teaspoon Thai red curry paste
1/4 teaspoon paprika (Spanish smoked)
2 lbs butternut squash (peeled, seeded and cut into medium-sized cubes)
1 sweet potato (medium sized, peeled and cut into similarly sized chunks to the butternut squash)
1 yukon gold potato, medium (peeled and cut into the same size cubes and chunks as the sweet potato and squash)
1 onion (small, peeled and quartered)
3 garlic cloves, large peeled
1 1-inch slice ginger, peeled cut into thin slices
2 cups corn kernels, frozen and roasted
thai soy sauce
fresh lime juice
cilantro leaf
sliced fresh Thai red chili pepper (to garnish)
sliced scallion top (to garnish)
smoked spanish paprika (to garnish)

Steps:

Put the coconut milk and stock in a medium sized pot and add the lemongrass, galangal and lime leaves. Add the Thai red curry paste and paprika, then bring to a simmer over medium heat. Turn the heat down to low and cook for 1/2 hour while you prepare the other ingredients. After the half hour is up, add the vegetables, garlic and ginger (but not the corn kernels) and cook over low heat until the vegetables are fully cooked and soft, but not falling apart.
Remove about a cup to a cup and a half of the liquid and set aside. Remove the galangal, lemongrass and lime leaves and discard. Puree the rest of the ingredients right in the pot, and add back some or all of the liquid you set aside. Stir n the corn kernels and season to taste with soy sauce or fish sauce. Turn off heat and add lime juice to taste, then garnish with the cilantro leaves and sliced chilies and scallion tops.
Makes enough to feed four adults as a main dish with a salad and a bread, or enough for eight first course portions.

Ciocia's Thai Butternut Coconut Bisque image

Provided by Ciocia Laura

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 13

3 shallots, finely chopped
1 onion, finely sliced
1 teaspoon butter
1 tablespoon canola oil
2 teaspoons sea salt (or to taste)
4 teaspoons fresh ground black pepper (or to taste)
3 -4 sprigs fresh thyme (removed from stalks)
1 lime
1/2 butternut squash, roasted
1 stalk lemongrass, cut into several pieces
1 liter chicken stock
1 (400 ml) can coconut milk
4 tablespoons freshly chopped coriander leaves (optional)

Steps:

Preheat slow-cooker for 20 minutes on high. (optional).
Add onions to pot *OR* carmelise onions in a frying pan. If carmelised (mine cooked with my roasted chicken recipe which i will post), add later with stock.
Add butter and oil to slow-cooker.
Chop shallots. Add to oil along with salt and pepper and thyme. Allow to cook until translucent. (i left them for an hour.).
Add roasted butternut squash, broken into several pieces, stock and fresh lime juice.
Cook all day or overnight on low setting.
Remove lemongrass.
Add coconut milk and blend thoroughly with immersion blender or blend in batches in a countertop blender.
Serve hot with additional freshly ground black pepper, as desired. Freshly chopped coriander leaves would be a nice touch and taste!

Nutrition Facts : Calories 213.4, Fat 14.7, SaturatedFat 10.5, Cholesterol 5.1, Sodium 778.2, Carbohydrate 18.4, Fiber 2.2, Sugar 4.3, Protein 5.5