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Panang Curry Soup (Paleo, Gluten Free)

Categories Asian Recipes, Food, Gluten Free Recipes, Paleo Recipes, Recipes, Soup, Whole30 Recipes

Panang Curry Soup (Paleo, Gluten Free)
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Panang Curry is one of my favorite Thai dishes. Something about the sweet from the coconut milk and the spicy from the thai chilis that is heaven in my mouth. This recipe takes all of the beautiful flavors of Panang Curry and marries them with the concept of butternut squash soup. Using the creaminess of leftover cooked butternut squash and an immersion blender the two dishes come together to make a creamy, sweet and spicy soup!

I also used galangal, sometimes called thai or siamese ginger, for this recipe. It looks like ginger but has a smooth skin and isn’t really ginger at all! It is prepared the same way as ginger, by peeling and mincing and can be found in asian markets. I like galangal for Panang Curry because it adds a peppery and tart flavor.  If you can’t find galangal, good ole’ ginger works just as well. Just note that regular ginger makes a slightly sweeter soup.

Ingredients

Note:  Don’t let the ingredients list scare you!  The ingredient list is long, but really this is a quick and easy soup that is wonderfully delicious! You can omit the chicken and replace the bone broth and water with vegetable stock for a vegetarian panang curry soup that is equally delicious!

  • 2 medium carrots, diced
  • 1 medium onion, diced
  • 1 lb cooked butternut or hubbard squash
  • 3-4″ piece of galangal (or ginger), peeled and minced ~ 4 Tbsp
  • 4 cloves of garlic, minced
  • 1 serrano pepper, seeded and minced
  • 1 thai chili, seeded and minced
  • 1 fresno chili, seeded and minced
  • 1 anaheim pepper, minced
  • 1 can of light coconut milk
  • 2 Tbsp coconut oil
  • 1 4oz container of bone broth ( I used turkey)
  • 8 oz of water
  • 2 limes, zested and juiced
  • 1 cooked chicken breast or thigh, shredded (optional)
  • 2 Tbsp coconut amino
  • 3 Tbsp roasted red chili paste
  • 1 Tbsp fish or oyster sauce (or anchovy paste)
  • 1 Tbsp cayenne pepper, ground
  • 2 Tbsp dried chili flakes
  • 3 Tbsp cumin, ground
  • 1 Tbsp coriander, ground
  • 1 tsp cracked black pepper
  • 1 tsp white pepper, ground
  • salt to taste
  • cilantro (garnish)

Directions

Put coconut oil in a medium soup pot over medium heat. Let melt and coat the bottom of the pot.

Add diced carrots, onion, galangal (or ginger), serrano pepper, fresno chili, thai chili, anaheim pepper and garlic. Sweat until the onions are translucent.

Add the cooked squash and stir to combine. 

Add the lime zest, bone broth, cayenne, salt, chili paste and water. Stir to combine. 

Remove from heat and puree with an immersion blender until it is an even consistency.

Return to heat and add the remaining ingredients and stir to incorporate. 

Let simmer for 10 minutes and serve with cilantro garnish. 

Looking for more paleo soup recipes?  Here’s a bunch!

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Panang Curry Soup (Paleo, Gluten Free)

Panang Curry Soup (Paleo, Gluten Free)

Ingredients

  • 2 medium carrots, diced
  • 1 medium onion, diced
  • 1 lb cooked butternut or hubbard squash
  • 3-4″ piece of galangal (or ginger), peeled and minced ~ 4 Tbsp
  • 4 cloves of garlic, minced
  • 1 serrano pepper, seeded and minced
  • 1 thai chili, seeded and minced
  • 1 fresno chili, seeded and minced
  • 1 anaheim pepper, minced
  • 1 can of light coconut milk
  • 2 Tbsp coconut oil
  • 1 4oz container of bone broth ( I used turkey)
  • 8 oz of water
  • 2 limes, zested and juiced
  • 1 cooked chicken breast or thigh, shredded (optional)
  • 2 Tbsp coconut amino
  • 3 Tbsp roasted red chili paste
  • 1 Tbsp fish or oyster sauce (or anchovy paste)
  • 1 Tbsp cayenne pepper, ground
  • 2 Tbsp dried chili flakes
  • 3 Tbsp cumin, ground
  • 1 Tbsp coriander, ground
  • 1 tsp cracked black pepper
  • 1 tsp white pepper, ground
  • salt to taste
  • cilantro (garnish)

Instructions

  1. Add coconut oil in a medium soup pot over medium heat. Let melt and coat the bottom of the pot.
  2. Add diced carrots, onion, galangal (or ginger), serrano pepper, fresno chili, thai chili, anaheim pepper and garlic. Sweat until the onions are translucent.
  3. Add the cooked squash and stir to combine.
  4. Add the lime zest, bone broth, cayenne, salt, chili paste and water. Stir to combine.
  5. Remove from heat and puree with an immersion blender until it is an even consistency.
  6. Return to heat and add the remaining ingredients and stir to incorporate.
  7. Let simmer for 10 minutes and serve with cilantro garnish.

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Nutrition Information:

Yield:

12

Serving Size:

2 cups
Amount Per Serving: Calories: 165Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 32mgSodium: 445mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 11g

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