Thai-style Butternut Soup

Thai-style Butternut Soup

https://youtu.be/iOKppBT6gM0 INGREDIENT Thai-style Butternut Soup European Print This
Serves: 4
Nutrition facts: – calories – fat

Ingredients

Marion’s Kitchen Thai Yellow Curry*, which includes:

  • THAI YELLOW CURRY PASTE

  • COCONUT CREAM

  • DRIED THAI HERBS & CHILLI

  • BAMBOO SHOOTS

1 tbsp oil

1 brown onion, sliced

4 cups vegetable stock

1kg (about 2 lb) butternut pumpkin (squash), peeled and cut into small chunks

4 tsp sour cream

toasted pumpkin seeds to serve

baby herbs or cress to serve (optional)

Instructions

STEP 1

Heat oil in a large pot over medium-high heat and cook onions for about 5 minutes or until golden and soft.  Add my THAI YELLOW CURRY PASTE and stir for about a minute or until the paste starts to smell yum.  Now add the creamy COCONUT CREAM and vegetable stock.

STEP 2

Add the THAI DRIED HERBS but leave out the DRIED CHILLIES. Simmer for 2 minutes.

STEP 3

Drain and discard the liquid from the BAMBOO SHOOTS.  Add bamboo shoots to the soup along with the butternut.  Turn heat to medium, cover with a lid and simmer for 30 minutes or until pumpkin is tender.  Remove from heat. Remove and discard the large green kaffir lime leaves before blending the pumpkin to a smooth soup.

 STEP 4

Finely chop the reserved dried chillies. Serve the warm soup topped with sour cream, toasted pumpkin seeds and herbs.

 

*NOTES:

  • My Marion’s Kitchen Thai Red Curry works a treat as an alternative here!

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