Tuesday, August 10, 2010

Tomyam Pumpkin Soup

Tomyam, popular Thai soup base, is characterized by its distinct hot and sour flavors. Tomyam soup or paste is made with fresh ingredients such as lemon grass, kaffir lime leaves,galangal, lime juice and crushed chilli.

Serves 2-3
500g Pumpkin cut into small chunks
1 vegetable soup cube
200ml coconut cream
1 tbsp sugar
1 tbsp coriander powder
1 tbsp fennel powder
1 onion chopped
1 tbsp garlic ginger paste
1 tbsp vegetarian tomyam paste
Salt and pepper to taste
2 tbsp vegetable oil
Handful of croutons
Coriander leaves


Sauté garlic ginger and onion for 2 minutes, in a large pan. Stir pumpkin, coriander, fennel powder, sugar, tomyam paste, and soup cube. Mix well till pumpkin is coated with spices.

Add coconut cream, one bowl of water, mix well and boil the soup for 10 minutes till pumpkin is soft.

Meanwhile spread butter over 2 slices of French county bread, cut them into cube size, and bake for 2-3 minutes, till they are crisp.

When soup is boiling add salt and pepper to taste. You may puree the soup after it’s cooled, if you prefer creamy soups.

Ladle soup into bowls top with croutons and coriander leaves.

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