This Thai Red Curry Pecan Soup from Chef Keith Schroeder of High Road Craft Ice Cream adds an extra kick of heat to your dinner.

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Thai Red Curry Pecan Soup
Ingredients
  • ½ Cup Red Onion, minced
  • 4 Cloves Garlic
  • 1 Minced Jalapeno or Serrano Green Chile
  • 3 Tbsp. Young Minced Ginger
  • ¼ Cup Pecan Pieces
  • ½ Cup Seeded and Minced Butternut Squash
  • 1½ Cups Coconut Milk
  • 1½ Cups Chicken Broth
  • 1½ Tbsp. + 1 Tbsp. Sriracha
  • 1 Tbsp. + 1 Tbsp. Pecan Oil or Clarified Butter
  • Shrimp, 16/20 count, Head-On, 6 each, chopped
  • 1 Halved Lime
  • 2 Tbsp. Sugar (raw)
Instructions
  1. Heat pecan oil or clarified butter over medium heat.
  2. Add onions, garlic, chile, ginger, and pecan pieces. Sweat, stirring, until tender.
  3. Add 1.5 Tbsp. Sriracha to vegetables. Toast and stir.
  4. Add Coconut Milk and Chicken Broth. Bring to a simmer.
  5. Add Butternut Squash. Simmer 20 minutes.
  6. Purée in batches in blender, return to pot.
  7. Bring to a simmer, turn off heat.
  8. Add Shrimp. Let sit for 5 minutes.
  9. Stir in juice of one lime half.
  10. Serve into individual bowls.
  11. In another bowl, combine the 1 Tbsp. Sriracha, 1 Tbsp. Pecan oil or butter, and the juice of the other lime half.
  12. Stir until well combined, and use as a garnish in individual bowls.