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Thai curry pumpkin and coconut soup recipe

A rich and creamy soup, with the sumptuous flavours of ginger, chilli and coriander.

Thai curry pumpkin and coconut soup

Serves: 4


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What to do

  • 1. Heat the oil in a large saucepan and fry the onion, chilli, ginger and garlic until soft. Add the curry paste and cook out for 1 minute, then add the pumpkin and stir until well coated.

  • 2. Pour the stock over the pumpkin and add the pandan leaves, fish sauce, coriander stalks and kaffir lime leaves. Simmer over a medium heat until the pumpkin is very soft, then add the coconut milk and continue simmering for a further 5 minutes.

  • 3. Remove the pandan and kaffir lime leaves, then blend until smooth using a regular or hand-held blender. Season to taste, then finish with coriander leaves and lime juice.

  • Notes:

    Vegan chicken stock: Some supermarkets carry vegan chicken and beef stock. Check the labels in the mainstream stock and health food sections. But you can always just use veg stock.

    Vegan fish sauce: Try to find it in your local Asian market or health food store. There are brands that produce amazing versions.

    This is an edited extract from Smith & DELI-cious by Shannon Martinez & Mo Wyse published by Hardie Grant Books RRP $50 and is available in stores nationally.

    Photography: Bonnie Savage

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