In Thailand soup is regarded a side dish and is eaten with rice and a number of other dishes. But of course you can have this delicious creamy vegan Thai pumpkin soup as a starter or as a main course (with some delicious home made flat bread). Use your own vegetable stock as a base!
CREAMY THAI PUMPKIN SOUP
Prep Time: 15 minutes - Cook Time: 20 minutes - Total Time: 35 minutes - Serves: 3-4 portions
INGREDIENTS
1 onion
1 lemongrass stalk
1 long red chilli
2 tablespoons fresh coriander (cilantro) stalks/roots
2-centimetre (3/4″) fresh galangal piece (or 1 teaspoon powder)
2-centimetre (3/4″) turmeric root piece (or 1 teaspoon turmeric powder)
4 kaffir lime leaves, optional
2 teaspoons coconut oil
4 cups of pumpkin
2 garlic cloves
2 tablespoons soy sauce (salty)
1 litre vegetable stock
Peel from half of fresh lime
1/2 cup coconut milk, plus a bit more to serve
2 tablespoons lime juice
Coriander/cilantro leaves to serve
EQUIPMENT
Medium saucepan or wok
Hand blender
PREPARATION
Dice the onion
Cut the lemongrass in thirds
Dice and deseed the chili
Dice the coriander stalks/roots
Peel and cube the pumpkin
Dice the garlic
Make vegetable stock
Peel the lime
Make your own coconut milk
Squeeze the lime
METHOD
Add the coconut oil to the saucepan, medium heat
Add the onion, lemongrass, chili, coriander stalks, galangal, turmeric and kaffir lime leaves, heat for for 2–3 minutes.
Add the pumpkin, garlic, lime peel, soy sauce and vegetable stock and bring to the boil.
Turn the heat down, simmer for 15 minutes, covered.
The pumpkin should be soft
Remove the turmeric, galangal, lime peel and lemongrass from the soup
Use the hand blender and puree the soup until smooth
Add the coconut cream and lime juice.
Blend a bit more to make sure all is mixed well
Serve with some coconut milk and fresh coriander leaves
NOTE:
If you do not have all the herbs, you can leave some out, the taste will still be good. Different but good. Same goes for the chili, leave the chili out if you do not like spicy.
The soup can be stored in the fridge for 3-4 days in an airtight container.
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.
Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!
A MEAL WITH A VIEW.
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