Thai Pumpkin Coconut Soup

By Tapas Saha, 22/02/2020

In Thailand, pumpkin and coconut milk are commonly paired up to make a variety of both savoury and sweet entrees. In this recipe, the two come together beautifully in a lightly-curried soup that tastes as delicious as those you may have tried at your favourite Thai restaurant. A variety of protein sources can be used with this soup, including tofu, deep-fried tofu, shrimp, or chickpeas. It makes a perfect meal on a chilly night but is also wonderful to serve as an appetizer for a dinner party. Enjoy!

Ingredients

6 cups chicken stock

4 tablespoon. fresh lemongrass (minced, or bottled/frozen-prepared lemongrass)

3 kaffir lime leaves (left whole; or substitute 1 tsp. lime zest)

1 shallot (minced, or 1/4 cup minced purple onion)

3 cloves garlic (minced)

1 thumb-size piece galangal (or ginger; grated or sliced thinly into matchsticks)

1 fresh red chilli (sliced, or 1/4 to 1/2 tsp. dried crushed chilli; or 1-2 tsp. chilli sauce)

3 cups pumpkin (or squash; peeled and cut into bite-size chunks)

2 cups yam (or sweet potato; peeled and cut into chunks)

1/2 teaspoon. turmeric

3/4 teaspoon. ground coriander

1 teaspoon. ground cumin

2 to 3 tablespoon. fish sauce (to taste)

1/2 to 1 teaspoon. shrimp paste (or 1 extra tbsp. fish sauce)

1 teaspoon. brown sugar

2 tablespoon. lime juice (fresh-squeezed)

1/3 to 1/2 can thick coconut milk

1 to 2 cups soft tofu (sliced into cubes, or substitute chickpeas or cooked shrimp)

1 generous handful baby spinach (washed)

1/2 cup fresh basil (topping)

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