PHILLY Spicy Thai Soup Recipe - Allrecipes.com
PHILLY Spicy Thai Soup Recipe
  • READY IN 45 mins

PHILLY Spicy Thai Soup

Recipe by  

"Red curry paste gives this soup its spicy kick. To spice it up even more, increase the curry paste to 2 teaspoons."

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Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Heat dressing in large saucepan on medium-high heat. Add onions; cook and stir 5 minutes or until crisp-tender. Stir in curry paste. Gradually add broth, stirring until well blended.
  2. Add squash. Bring to boil. Reduce heat to medium; cover. Simmer 15 minutes or until squash is tender, stirring occasionally.
  3. Pour, in batches, into blender; cover. Blend until pureed. Return to saucepan. Add cream cheese spread and cilantro; cook until cream cheese is melted and mixture is well blended, stirring frequently with wire whisk.
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Reviews More Reviews

Most Helpful Positive Review
Dec 17, 2008

This soup was amazing, we just couldnt believe how good it was. I used frozen butternut squash, rather than going through the drama of peeling/seeding/cooking/pureeing. We also added an extra spoon of the paste as we like spicy food.

 
Most Helpful Critical Review
Jan 20, 2009

Good thick soup, next time I'll cumble some bacon into it, seems to need a little something more.

 

16 Ratings

Dec 14, 2010

good easy recipe. We like things a bit spicier so added 2 tsp curry paste.

 
Dec 23, 2008

This is a very unique soup! If you like butternut squash, you will probably like this soup. I served this as a side dish to 'Black Thai Pork' from this site. It was great as a side dish! I am not sure I could have it as a main meal though. It has a nice sweetness (not too much) to it. I followed the recipe as it is written, but next time I will use heavy cream in place of the cream cheese.

 
Dec 09, 2010

This was a good soup, we all liked it and will probably make it again.

 
Feb 07, 2011

I used two tablespoons of the curry paste and it was still not what I consider "Thai spicy," but it still tasted good. I agree with the review who said he/she would use something other than the cream cheese next time; I could never get it to melt completely and resorted to smashing it against the sides of the pot.

 
Jan 29, 2010

Fantastic! This recipe has become one of our weeknight favorites. Thanks Kraft!

 
Jul 18, 2011

This soup is bizzare, the cream cheese just tasted so weird. Maybe this would work with coconut milk? My husband liked it so I will give it two stars.

 

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Nutrition

  • Calories
  • 171 kcal
  • 9%
  • Carbohydrates
  • 24 g
  • 8%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 281 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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