Thai Pumpkin Coconut Soup
"Quick, fresh soup"
- Ready In:
- 40mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1 tablespoon coconut oil
- 1 garlic clove, finely chopped
- 1 cup white mushrooms or 1 cup baby bella mushroom, sliced
- 1 teaspoon shredded lemongrass
- 1 inch fresh gingerroot, finely chopped
- 1 tablespoon scallion, chopped
- 1 tablespoon fresh cilantro, chopped
- 2 tablespoons Thai fish sauce
- 2 tablespoons lemon juice or 2 tablespoons lime juice
- 1 teaspoon natural cane sugar
- 1⁄2 teaspoon ground turmeric
- 1⁄4 teaspoon hot chili powder
- 1⁄2 cup coconut milk solids or 1/2 cup coconut, manna
- 4 cups stock, of your choice
- 1⁄4 cup dry shredded unsweetened coconut (garnish)
- 1 lb pumpkin, squash (fresh or frozen) or 1 lb sweet potato, peeled and cut into 0 . 75-inch cubes (fresh or frozen)
- 1⁄4 teaspoon hot chili powder
directions
- Put lemongrass, fish sauce, lemon juice, and spices into food processor. Blend into paste.
- In the bottom of a soup pot, heat up the oil. Add the garlic. Sautee until lightly golden. Add the mushrooms and sautee.
- Add stock to pot. When it is warm, add coconut milk solids.
- Add seasoning paste to the pot and stir.
- Add pumpkin cubes. Simmer lightly until tender.
- Add cilantro and scallions. Add sugar, salt and pepper to taste. Simmer up to 5 minutes.
- Toast shredded coconut in a dry skillet until light brown.
- Serve in bowls with shredded coconut garnish.
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