John Myers
Contents
show
Ingredients
Set:
- 1 piece Medium carrot
- 1 piece Parsnip fresh
- 1 piece Red Onion
- 2 piece Spring onions fresh
- 30 g Fresh ginger
- 1 piece Lemongrass stick
- 1 piece Thai chili pepper
- 30 g Clarified butter
- 3 tablespoon Peanut oil
- 200 g Coconut cream
- 200 g Unsweetened coconut milk
- 0,5 liter Vegetable broth
- 0,5 teaspoon Freshly grated nutmeg
- 0,5 teaspoon Ground cloves
- 0,5 teaspoon Ground cinnamon
- 3 teaspoon Yellow curry paste
- 0,5 teaspoon Ground turmeric spice
- 1 teaspoon Salt and pepper
- 2 tablespoon Soy sauce light
- 1 tablespoon Pumpkin seeds
- 3 tablespoon Pumpkin seed oil
- 4 tablespoon Sour cream
- Coconut milk
Instructions
- I was allowed to eat the soup for the first time many years ago in southern Thailand (Aharn Phak Tai, อาหาร ภาค ใต้). Now again as a guest in the temple at the Kathinafest and a monk got me the recipe, thanks, now I cooked it so I didn't have to throw away my pumpkin and it tasted exactly as I remembered it.
Preparation steps:
- Dice the pumpkin flesh, peel the parsnip and carrot and cut into small pieces. Peel the ginger and onion. Roughly chop the spring onions, lemongrass and chilli together.
- Melt the butter and sauté the chopped vegetables in it, add the nut oil, sweat the spices, including the curry paste, lightly, then pour on coconut cream, coconut milk (leave a few spoons for the garnish) and vegetable stock. Let it simmer for about 30 minutes.
- Puree the soup with a whipped cream or strain through a sieve. Since it is now probably very thick, dilute with milk to make a creamy soup, season with salt, pepper and soy sauce and do not let it boil again.
- When serving, garnish with sour cream, pumpkin seed oil, coconut cream and pumpkin seeds.
Nutrition
Serving: 100gCalories: 210kcalCarbohydrates: 4.5gProtein: 2.3gFat: 20.6g
