Thai Pumpkin Coconut Soup
In Thailand,
pumpkin milk and coconut milk are commonly combined to form a variety of salty
and sweet dishes. In this recipe, they go wonderfully well in a slightly curry
soup, as delicious as you might have tasted in your favorite Thai restaurant.
Ingredients
- 400 ml can coconut milk
- 2 garlic cloves, crushed
- 2 1/2 cups chicken stock
- 1 tablespoon vegetable oil
- 2 teaspoons lime juice
- 1/4 cup Thai red curry paste or curry powder
- 1 medium onion, chopped
- 2.5 lb butternut squash, or butternut pumpkin as some call it, peeled, chopped
- .25 lb white baby potatoes, peeled, chopped
- 1 tbsp chives or green onion, finely chopped
- 2 tablespoons unsalted roasted peanuts, finely chopped
- 2 tablespoons fresh coriander leaves, chopped
Instructions
First, Heat
oil in a saucepan at medium-high heat. Cook onion, for 5 minutes or until
softened, make sure to stir occasionally.
Then, Add
pumpkin and the potato to the pan and cook for about 5 minutes, stirring
occasionally.
Add the
garlic. and still cook, stirring for 1 minute or until fragrant.
Add the
curry paste to pan and cook, stirring for about 2 minutes and the vegetables
are coated all over.
Add the
stock, stirring to combine. Cover and then bring to the boil.
Reduce heat
to low and simmer for about 15 minutes.
Remove the
lid and allow the mixture to simmer for a 20-25 minutes longer, or until the
vegetables are tender.
Remove from
heat. Stand for 5 minutes.
Blend soup
until smooth using a stick blender then return to medium heat and stir in 1 cup
coconut milk. Season with pepper.
Cook,
stirring occasionally for 5 to 6 minutes or until heated through.
While soup
cooks, combine peanuts, coriander, green onion and lime juice in a small bowl.
Ladle soup into bowls and serve drizzled with remaining coconut milk and with
peanut mixture sprinkled on top.
