Hot off the stove! I have a favourite soup recipe using coconut milk, and today I decided to tweak it a bit by mixing it with a pumpkin soup recipe that we tried during the holidays. Not sure what to call it, but the closest thing would be a curried Thai pumpkin soup. Regardless of the name, we ate it for lunch and it was a hit.
ingredients:
1 cup onion, finely chopped
2 garlic clove, minced
1 tsp grated fresh ginger root
1 red chili, slit lengthwise, seeded, chopped (I use finger long red chilis...not too spicy)
2 tbsp vegetable oil
1 1/2 tsp red Thai curry paste
2 cups steamed, mashed or pureed pumpkin
2 cups coconut milk
1 1/2 cup vegetable or chicken stock
1/2 c canned corn niblets
1/2 cup chopped fresh spinach leaves
1 tbsp fish sauce
top with chopped cilantro
flavour with salt and pepper to taste
Saute onion, garlic, ginger and chili in oil until onion is almost translucent. Gently stir in curry paste. Add the coconut milk, pumpkin, stock and spinach, then turn down the stove to a medium-low simmer. Stirring with a wooden spoon, allow heat to blend the flavours for about 10 minutes. Lower heat to lowest simmer and add niblets and fish sauce. Simmer for another 5-10 minutes.
Serves 4 for a meal, 6 for an appetizer.
Pour into bowls and top with cilantro. Season with salt and pepper if needed. I find the fish sauce makes it salty enough.
This is a great recipe to serve with Thai lemongrass iced tea.
Enjoy!
No comments:
Post a Comment