Thai Red Curry Pecan Soup


Serving Size: 1

This spicy red curry soup pairs pecans with authentic Thai flavors with a kick of heat.


1 tablespoon + 1 tablespoon pecan oil or clarified butter

1/4 cup pecan pieces

1/2 cup red onion, minced

4 cloves garlic

1 jalapeno or Serrano green chile, minced

3 tablespoons young ginger, minced

1 1/2 tablespoons + 1 tablespoon Sriracha

1 1/2 cups coconut milk

1 1/2 cups chicken broth

1/2 cup butternut squash, minced and seeded

6 head-on 16/20 count shrimp, chopped

1 lime, halved


  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 1/2 tablespoons 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. Puree in batches in blender and return to pot.
  7. Return to simmer, then turn off heat.
  8. Add shrimp. Let sit for five minutes.
  9. Stir in juice of one lime half.
  10. Serve into individual bowls.
  11. In another bowl, combine 1 tablespoon Sriracha, 1 tablespoon pecan oil or clarified butter and the juice from the other lime half.
  12. Stir until well combined, and use to garnish individual bowls of soup.

Nutritional Facts:




30 g

Saturated Fat

17 g


590 mg


12 g


3 g


5 g