Thai Coconut Pumpkin Soup

Thai Coconut Pumpkin Soup

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 25 minutes

Cook: 25 minutes

Method: Easy

Course: Soup

Type: Thai

Key Ingredients:

A very nutritious and creamy soup cooked in Thai style

Ingredients

Pumpkin, peeled and cubed 3 cups
Coconut milk 1 cup
Vegetable stock 6 cups
Lemongrass stalk, finely chopped 4 tbsps
Kaffir lime leaves 3
Fresh red chillies, finely chopped 2
Garlic cloves, finely chopped 3
Spring onion bulbs, finely chopped 2
Ginger, thinly sliced 1 inch
Potatoes, cubed 1 cup
Soy sauce 4 tsps
Lemon juice 2 tbsps
Brown sugar 1 tbsp
Red chilli powder ½ tsp
Turmeric powder ½ tsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Cottage cheese (paneer), cubed 2 cups
Spinach, finely chopped 2 cups
Salt to taste
Fresh coriander leaves, finely chopped 2 tbsps
Fresh basil leaves, finely chopped 2 tbsps

Methods

Take vegetable stock in a deep non-stick pan, add lemongrass, lime leaves, red chillies, garlic, spring onions and ginger and mix well. Let it boil for 5 minutes.
Add pumpkin, potatoes, soy sauce, lemon juice, brown sugar, red chilli powder, turmeric powder, coriander powder and cumin powder and mix well.
Cover and cook for 5-6 minutes or till pumpkin and potatoes get fully cooked.
Reduce heat, add cottage cheese and spinach and mix well.
Add coconut milk and salt and cook for 2-3 minutes.
Transfer into a serving bowl, garnish with coriander leaves and basil leaves and serve piping hot.

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