This Thai Pumpkin Soup is better then the takeaway version, and very easy to make!
Thai Pumpkin Soup
Course: Recipes
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1 Pumpkin-diced skin removed
2 cups Chicken stock
2 cups Water
425 gram Coconut cream
2 number Onion- diced
2 tsp Garlic salt
1 Lime- juiced and zest
2 tbsp Fish sauce
1 tbsp Brown Sugar
0.33 cup Lemongrass
0.33 cup Coriander
2 small Chillies
1 tsp oil (Sesame)
1 tbsp oil (olive)
Directions
- Cut, peel and dice pumpkin and onions.
- Heat oils in large saucepan and add onions and garlic salt, lightly fry.
- Add pumpkin, stock and water bring to the boil then reduce to simmer for 30 minutes.
- Add coconut cream, fish sauce and chilli blend with a stick blender and simmer for 10 minutes.
- Add herbs and serve with greek yoghurt (optional).
- Recipe Hints and Tips:
- Thai Pumpkin Soup is suitable for freezing up to 6 months, otherwise keep refrigerated for up to 4 days.
Responses to “Thai Pumpkin Soup”
Just wondering when to add the sugar and lime juice.
At the same time as the coconut cream, Wendy!