alex's reliable recipes
Thai Coconut Pumpkin Soup
5 servings
분량10 minutes
활동 시간25 minutes
총 시간재료
2 tbsp vegetable oil (or other oil)
1 brown onion (, diced)
2 garlic cloves (, finely minced)
3 tbsp Thai red curry paste (, Maesri recommended (Note 1)
1.8kg/ 3.6 lb pumpkin or butternut squash ( - peeled, deseeded then chopped into 3cm / 1.2" chunks (~1.3 kg/2.6 lb) (Note 2)
2 1/2 cups vegetable stock (, salt reduced (or chicken stock)
400ml/ 14 oz (1 can) coconut milk, (full fat, best quality (Note 3)
1 tbsp fish sauce (sub light or regular soy sauce, Note 4)
Crispy Asian shallots (, highly recommended (Note 5)
Red cayenne pepper (, finely sliced)
Fresh coriander leaves
Roti (the flaky kind), frozen, pan fried - for dunking (SO GOOD!) - Note 6)
방향
Sauté - Heat oil in a large heavy based pot over medium high heat. Add onion and garlic, cook for 2 minutes until soft.
Add curry paste and cook for 2 minutes.
Add pumpkin and stir to coat in the flavours for around 2 minutes.
Simmer 8 minutes - Set aside 1/4 cup coconut milk for garnish. Add stock, remaining coconut milk and fish sauce. Bring to simmer then reduce heat to medium and simmer for 8 minutes until the pumpkin is soft.
Blitz using stick blender until smooth.
Serve topped with garnishes. Dunk in roti. Enjoy!
영양 정보
1회 제공량
-
칼로리
302 kcal
지방 전체
23 g
포화 지방
16 g
불포화 지방
7 g
트랜스 지방
0.02 g
콜레스테롤
-
나트륨
767 mg
탄수화물 전체
24 g
식이섬유
2 g
총 당류
10 g
단백질
5 g
5 servings
분량10 minutes
활동 시간25 minutes
총 시간