Comforting Thai Pumpkin and Coconut Soup has a bit of kick from curry paste and plenty of creaminess from yummy coconut milk. Delicious indeed!
- Prep Time: 5 mins
- Cook Time: 1 hr
- Total Time: 52 mins
- Servings: 4
- Calories: 538 kcal
Ingredients
- 1 tablespoon vegetable oil
- 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
- 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.
-
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.
-
Enjoy!
Souce: https://www.myorganizedchaos.net