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Thai Style Pumpkin Soup
By : Rehana KhambatyCategory : Thai, Chicken, Soup and stew
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- In a medium saucepan, heat the peanut oil and butter over low heat.
- Cook garlic, shallots, chilies, and lemongrass in oil until aromatic but not browned.
- Add the chicken stock, coconut milk and pumpkin and bring to a boil.
- Cook until the pumpkin is tender.
- In a blender, blend the soup in batches to a smooth consistency.
- You could sprinkle fresh basil over this for a garnish.
Ingredients:
4 cups - peeled and diced pumpkin
2 cups - chicken stock
1 1/2 cups - unsweetened coconut milk
1 tbsp - peanut oil
1 tbsp - butter
1 clove - garlic, minced
4 - shallots, minced
2 - small fresh red chilli peppers, chopped
1 tbsp - chopped lemon grass
4 cups - peeled and diced pumpkin
2 cups - chicken stock
1 1/2 cups - unsweetened coconut milk
1 tbsp - peanut oil
1 tbsp - butter
1 clove - garlic, minced
4 - shallots, minced
2 - small fresh red chilli peppers, chopped
1 tbsp - chopped lemon grass
RECIPES BY REHANA KHAMBATY
