1. In a large pot over medium heat, warm the olive oil. Add the onions and cook, stirring, until soft and translucent, about 5 minutes. Add the garlic, curry powder, ginger powder, turmeric, chili, lemongrass and Kaffir lime leaf and cook, stirring frequently so the ingredients do not burn, about 3 minutes. Add the stock and fish sauce, cover the pot and simmer for 5 minutes. 2. Add the butternut squash, cover and cook until the squash is tender when pierced with a knife, 5 to 7 minutes. Add the coconut milk and green beans, cover and cook until the beans are tender, about 5 minutes. Add the shrimp and cook until opaque, 3 to 5 minutes. 3. Remove the pot from the heat. Remove the chili, lemongrass and Kaffir lime leaf and discard. Ladle the soup into warmed bowls and garnish with basil and lime wedges. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
