Thai Spicy Pumpkin Coconut Soup | Thick Soup | Fall Soup Recipes
5th October
I am not very fond of thick soups and prefer clear soups. So much so that I don't even like any traces of cornflower or any such thickening agent in my soups. When I say clear it needs to be a clear light soup. Thus when asked to make pumpkin soup for an ongoing contest in Instagram, I was in two minds. Pumpkin soup is rarely clear, rather never clear, its usually a thick creamy soup. And as I said, I am not very fond of thick soups. So the question was how to make it palatable so that I will not hate it after I make it. I started looking at traditional pumpkin soups on the net.
That's when I came across is amazing Thai version of the pumpkin soup. The creamy soup is a very interesting. Instead of the popular American pumpkin soup, the Spicy Coconut Pumpkin soup which traditionally made in Thai cuisine and loaded with fresh citrusy flavors from the lemongrass and kaffir lime.
It ticked all the boxes of the flavor profile I felt I would love- sweet, spicy, tart and a lil salty. It is made with pan fried onions, red pumpkin, pepper cloves, a hint of cinnamon, star anise, galangal, coriander root, lemon grass, kaffir lime leaves, chunks of fresh coconut, turmeric, garlic cloves, birds eye chili, lemon juice, fish sauce and finally coconut milk. It is filling, warm and comforting. It eventually turned out to be just a perfect autumn soup after all!
Even if you miss a few ingredients here and there just do a dare to yourself and play around with some of the herbs to get something even more appetizing and unique.
- Red Pumpkin - 1 cup, peeled and cubed
- Onion - 1 sliced
- Garlic cloves - 3-4 , chopped
- Ginger/ Galangal - 1/2 inch, finely chopped
- Lemongrass - 1/3 rd stalk , bruised
- Bird's Eye Chilli - 2
- Turmeric Powder - 1/2 tsp or Turmeric Root - 3/4th inch
- Kaffir Lime Leaves - 4-5
- Coconut - 6 -7 pieces
- Peppercorn - 4-5
- Star Anise - 1 petal of the star
- Cinnamon powder - 1/4th tsp
- Coriander powder - 1/2 tsp or Coriander Root - 1 tbsp. , diced
- Thick Coconut milk - 1/2 cup
- Fish Sauce - 2 tsp
- Lime Juice - 2 tsp
- Salt as per taste
- Sugar - 3 tsp
- Refined oil - 1 tbsp.
- Vegetable Stock - 2 cups (approx.)
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