Essential step for almost every curry – most especially curry paste out of a jar! This really intensifies and improves the flavour. Small chillies are spicier!Ĭoriander / cilantro – Lovely fresh herb used frequently in Thai dishesįabulously straight forward, you’ll have this on the table in 20 minutes once you start cooking. Red cayenne pepper – Use the large ones which are not spicy. I use it liberally – it’s a frequent player in my recipes. This is a great soup to have fun with toppings! Adds visual and textural interest as well as extra flavour.Ĭrispy fried shallot pieces – salty and oily, these are sold in jars and packets at large grocery stores these days, but cheaper at Asian stores! Terrific garnish for all things Asian. Tastier than water! Use low sodium, else your soup will be on the salty side. This is the liquid the pumpkin is simmered in. Fat is where the coconut flavour is! Low fat has little coconut flavour.įish sauce will give this soup a more authentic Thai red curry flavour than using just salt. Economical ones are diluted with water and have less coconut flavour. Don’t skip these, they add great flavour.Ĭoconut milk – Not all coconut milk is created equal! Good ones are made with 85%+ coconut so have better flavour. Onion and garlic – Essential flavour base. But it’s an excellent one for freezing, and will really take this to another level. I generally make then use the whole batch in one go so I rarely have leftovers to use for things like this soup. Homemade Thai Red Curry Paste – Recipe here. However, for a recipe like this where the curry paste is a background rather than key flavour, any curry paste will suffice. As for other brands – they tend to have less authentic flavour and usually weirdly, overly sweet. You’ll need 1/2 a can – so you can make this Thai Coconut Pumpkin Soup twice!įind it at Woolies, Harris Farms and Coles (I’m in Australia), or Asian stores and online. Thai Red Curry paste – My position on the best store-bought Thai red curry that’s readily available is fairly well documented on this website! Maesri is the best – there is just no question – and it’s the best value. After peeling and deseeding it will be around ~1.3 kg/2.6 lb.Ĭutting and peeling – Watch the video for a safe, easy cutting technique for butternut (potato peeler for skin!), and see the Pumpkin Soup video for how I cut pumpkin (cut in wedges then cut skin off). Use one that is around 1.8 kg / 3.6 lb with the skin on and seeds in. Pumpkin or butternut – Recipe works as written for both pumpkin and butternut squash (we call it butternut pumpkin here in Australia). If using homemade – I applaud you! The flavour in this will be even better, with the beautiful fresh Thai flavours coming through. For the small amount we need (just 3 tablespoons), it’s a convenient option. We’re using a store bought curry paste today which makes things nice and easy. Thai toppings.Īnd boom! Our reliable pumpkin soup has had a sexy makeover – and we love it! Ingredients in Thai Coconut Pumpkin Soup It’s comforting, it’s thick, it’s creamy, and it’s easy to make.īut sometimes, we want to make dinner a little more interesting! Enter – Thai Coconut Pumpkin Soup. It’s so good! Thai Coconut Pumpkin SoupĮverybody loves pumpkin soup. Thai Coconut Pumpkin Soup is what you make when you want something exotic tasting with very little effort! Think – classic pumpkin soup with Thai Red Curry vibes.
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