This soup has everything you would expect from a Thai curry: aromatic spices, rich and creamy coconut milk and the fresh and fragrant lime and coriander. The mealworms are not only high in protein but add some delicious texture to each mouthful as well.
Serves: 2 Portions
Dried Mealworms - 40g
Green Curry Powder - 15g
Thai Seasoning - 10g
Thai Fish Sauce - 15ml
Small Butternut Squash - 1
Red Onion - 1
Garlic - 2 cloves
Lime Juice - 1/2 lime
Coriander - 1/2 pack
Vegetable Stock - 1
Coconut Milk - 400ml
Preferred Cooking Oil - 2 tbsp
1. PREP THE VEG & SAUTE | 15mins
Pre-heat oven to 170C/150C fan/gas 3 for later.
Chop the squash, onion and garlic – don’t worry about making them too neat as the soup will be blended.
Heat a sauce pan on a medium heat. Add a tablespoon of your cooking oil of choice and fry the chopped vegetables together for 5-10 minutes or until the onions are cooked and translucent.
2. ADD LIQUIDS | 7mins
Add in the green curry powder, Thai fish sauce, coconut milk, water and vegetable stock pod to the pan.
Stir to mix ingredients together and bring to a simmer.
Cover with a lid, reduce the heat and simmer for 15-20 minutes.
3. ROAST MEALWORMS | 3mins
Whilst the soup is cooking, in a mixing bowl add the mealworms, 1 tbsp of cooking oil and the Thai seasoning. Mix together so the mealworms are well coated.
Spread the worms evenly onto a baking tray and roast in the oven at 170C/150C fan/gas 3 for 5 minutes.
4. FINISH SOUP & SERVE | 10mins
Once the squash is well cooked add half of the roasted mealworms to the pan as well as the lime juice.
Blend the soup with a hand blender until smooth, then stir in the chopped coriander and serve.
To finish top with the rest of the roasted mealworms - and soured cream, sliced red chillies and chopped coiander if you’re feeling it. We certaintly are.