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Monday, June 20, 2011

Thai Style Pumpkin & Sweet Potato Soup

One of my favourite ingredients is Thai curry pastes. Although once hard to find, these are available in abundance from local supermarkets now. I have attempted to make my own pastes before, but they never have the same taste of the Thai ones. So I definitely recommend getting your hands on some shop bought paste.  It has a long life if kept in the fridge and can be used in many dishes.
I keep a tub each of Thai Green and Thai Red Curry paste on hand always. These along with a can of coconut milk can take a simple dish to an exotic level.
Take the old humble pumpkin soup in this recipe for example. It's so easy to make and really packs a punch of flavour to tingle those taste buds.
INGREDIENTS
500g x Pumpkin, peeled and roughly chopped
1 x medium Sweet Potato, peeled and chopped
1 x large Onion, peeled and quartered
500ml water
3 x tsp Thai Red Curry Paste
100ml Coconut Milk
Fish Sauce to taste
Spring Onions & Chilli sliced to garnish
Splash of Lime or Lemon juice
METHOD
Add the vegetables and water to a large saucepan and bring to the boil then simmer covered for about 20 minutes.
When vegetables are soft add the curry paste one teaspoon at a time, tasting as you go depending on how hot you want it.
Using a Stick Blender mix all ingredients into a smooth thick soup.
Stir in the coconut milk leaving about a tablespoon for garnishing.
Add a few drops of fish sauce, adjusting saltiness to taste.
Serve in soup bowls and garnish with a drizzle of coconut milk and sliced spring onion and chilli.
Finish off with a splash of lime or lemon juice.
Serve hot with crusty bread if desired.

1 comment:

Alison Wegener said...

Thank you for posting this recipe! I cooked this tonight and it turned out perfectly. Sooo good for a cold winter's night in Melbourne town :)