Thai Pumpkin and Coconut Soup Recipe
June 10, 2017
Thai Pumpkin and Coconut Soup Recipe - Comforting Thai Pumpkin and Coconut Soup has a bit of kick from curry paste and plenty of creaminess from yummy coconut milk. Delicious indeed, and a Thai pumpkin soup you’ll definitely want to try!
yield: 4
Ingredients
1 tablespoon vegetable oil
1 medium brown onion chopped
2.5 lb butternut pumpkin peeled, chopped
.25 lb white baby potatoes peeled, chopped
2 garlic cloves crushed
1/4 cup Thai red curry paste or curry powder
2 1/2 cups chicken stock
400 ml can coconut milk
2 tablespoons unsalted roasted peanuts finely chopped
2 tablespoons fresh coriander leaves chopped
1 tbsp chives or green onion finely chopped
2 teaspoons lime juice
Instructions
- Heat oil in a saucepan at medium-high heat. Cook onion, for 5 minutes or until softened, make sure to stir occasionally.
- 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. READ MORE
Recipe by: myorganizedchaos.net