2-3 leeks sliced
2 tbls peanut oil
2 cloves garlic
2 serrano chilis (optional)
1 tbls finely chopped ginger
1 tbls curry powder
1 tbls green curry paste
1 tbls light brown sugar
3 tbls soy sauce
1 15 oz can coconut milk
1 ½ pounds delicata squash-cubed, (you do not have to peel it!)
salt to taste
1 10 oz cube of firm tofu
juice of one lime
1/3 cup toasted peanuts
¼ cup chopped cilantro
Chop all veggies and ginger ahead of time.
Heat oil in the soup pot.
Add leeks and sauté about 3 minutes
Add garlic, chilies, and ginger Cook 1 minute more.
Add curry powder curry paste, sugar, and soy sauce. Stir well, scraping the pot.
Add 3 cups water or chicken stock, coconut milk, squash, salt.
Bring to a boil, lower heat, and simmer covered for 15 minutes until squash is tender.
Taste for salt and add lime juice.
Sauté the tofu in peanut oil until browned.
Serve soup over basmati or jasmine rice with tofu, cilantro, and nuts sprinkled on top.
VARIATIONS: You can add all sorts of additional veggies to this. Carrots, mushrooms, and red peppers are especially good.