Saturday, November 29, 2008
I have recently learned to appreciate Thai food. Sure, I've had chicken satay. Only in recent years, have I ventured into buying fish sauce and red curry paste. As a kid, I had an aversion to curry. Yesterday, I made a beautiful turkey stock, from our leftover Diestel Turkey. My stock yielded 12 cups. I froze a few and I remembered a recipe I had saved from "A Taste of Thai".
This soup was so easy to make! I think it took about 10 minutes to put together, including cleanup. My son, who swears that he hates coconut, ate two bowls of it. I added an extra wedge of fresh lime and some fresh cilantro. So good! If you're a little whimpy on spice, I'd reduce the red curry paste by about 1/2.
This one's a keeper!
Curried Pumpkin Soup
5 1/2 cups
Thai cooks use pumpkin in many sweet and savory dishes. We used the convenience of canned pumpkin to make this deliciously spicy soup in 20 minutes. It's full of goodness and easily doubled!
2 tablespoons oil
1 cup minced onions
1 tablespoon Red Curry Paste
1 tablespoon Fish Sauce
2 tablespoons brown sugar
1-14 1/2 oz can chicken* broth
1-13 1/2 oz can Coconut Milk
1-15 oz can packed pumpkin
1 tablespoon fresh lime juice
Optional: Chopped cilantro or roasted, shelled pumpkin seeds
*Chicken broth can be substituted with turkey broth.
1. Heat oil in soup pot over medium-high heat. Add onions and stir-fry 2-3 minutes.
2. Add Curry Paste and Fish Sauce to onions. Stirring, cook until curry is dissolved. Add brown sugar and cook until onions are slightly caramelized. Pour 1/2 can of broth into pot and mix well.
3. Add remaining broth, Coconut Milk and pumpkin. Stirring, bring to a boil. Reduce heat and simmer for 5 minutes. Mix in lime juice and serve. Garnish with chopped cilantro and/or pumpkin seeds if desired.