Thai Pumpkin Coconut Soup

Name: Thai Pumpkin Coconut Soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 servings
Cuisine: Thai,Asian
Ingredients: 6 cups chicken stock; 4 tablespoons fresh lemongrass, minced; 3 leaves makrut lime, left whole; 1 shallot, minced; 3 cloves garlic, minced; 1 thumb-size piece galangal, grated or sliced thinly into matchsticks; 1 fresh red chile pepper, sliced; 3 cups pumpkin, peeled, cut into bite-size chunks; 2 cups yam, peeled, cut into chunks; 1/2 teaspoon turmeric; 3/4 teaspoon ground coriander; 1 teaspoon ground cumin; 2 to 3 tablespoons fish sauce, to taste; 1 teaspoon shrimp paste; 1 teaspoon brown sugar, packed; 2 tablespoons freshly squeezed lime juice; 1/3 to 1/2 (13.5-ounce) can thick coconut milk; 1 to 2 cups cubed tofu; 1 large handful baby spinach; Sprig fresh basil, for garnish; Sprig fresh cilantro, for garnish; Cooked rice, for serving

A simple Thai pumpkin soup offering a restaurant-quality flavor, featuring pumpkin, yam, coconut milk, and aromatic spices.

⭐ 4 (27 reviews) Prep: 15 minCook: 10 minTotal: 25 minYields: 3 servings

Category Tags:

Dinner Lunch Soup

Cuisine Tags:

Thai Asian

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Instructions

In a large pot, bring chicken stock, lemongrass, makrut lime leaves, shallot, garlic, galangal, and chile pepper to a boil over high heat.
Add pumpkin and yam, then reduce heat and boil gently for 6 to 7 minutes.
Stir in turmeric, ground coriander, cumin, fish sauce, shrimp paste, brown sugar, and lime juice.
Once pumpkin and yam are tender, reduce heat to low and stir in 1/3 to 1/2 can of coconut milk. Taste and adjust seasonings.
Before serving, incorporate soft tofu and spinach until wilted.
Ladle into bowls and garnish with fresh basil and cilantro; serve with rice or noodles.

Nutritional Info (per serving)

Calories: 753 kcal

Carbohydrate: 90 g

Cholesterol: 18 mg

Fiber: 13 g

Protein: 41 g

Saturated Fat: 16 g

Sodium: 2396 mg

Sugar: 20 g

Fat: 30 g

Unsaturated Fat: 0 g