RCI-SP.005.0255.001
Thai Coconut Pumpkin Soup
This dish is called "Gaeng Liang Fak Thong" in Thai. In English it's just called tasty.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 2 tablespoons
- onions¼ cupfinely chopped
- dried shrimps¼ cupsoaked and chopped
- fresh red chilies2 unitthinly sliced
- fresh green chilies2 unitthinly sliced
- 1 teaspoon
- 6 cups
- fresh pumpkin2 cupspeeled and cut into 1 inch squares
- 1 unit
- 1 teaspoon
- 2 tablespoons
- 4 tablespoons
- – 10 fresh basil leaves8 unit
Method
1
Heat vegetable oil in a large pot over medium-high heat for 1 minute until shimmering.
2
Add finely chopped onions and cook for 3-4 minutes, stirring occasionally, until softened and fragrant.
3
Stir in the soaked and chopped dried shrimps and shrimp paste, cooking for 1-2 minutes to develop the umami flavors.
4
Add the thinly sliced red and green chilies, stirring constantly for 1 minute to integrate their heat throughout the base.
1 minutes
5
Pour in the water and bring to a rolling boil, then add the peeled pumpkin cut into 1-inch squares.
6
Reduce heat to medium and simmer for 10-12 minutes until the pumpkin pieces are just tender but not falling apart.
11 minutes
7
Stir in the coconut milk slowly while whisking gently to incorporate it evenly, then add salt to taste.
8
Simmer for an additional 2-3 minutes, allowing the flavors to meld, then remove from heat.
3 minutes
9
Squeeze the fresh lemon juice into the pot and stir well to brighten the flavors.
10
Ladle the soup into serving bowls and garnish generously with chopped fresh cilantro and fresh basil leaves.