Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Thai Pumpkin Peanut Soup
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serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 tablespoons peanut oil
2 shallots, minced
2 teaspoons finely minced ginger root
2 small fresh hot chilies, seeded and minced
OR
1/2 teaspoon crushed dried hot pepper
4 cups chicken stock
3/4 cup unsweetened coconut milk
2 teaspoons finely chopped fresh lemongrass
OR
1/2 teaspoon dried powdered lemongrass
2 tablespoons fish sauce
2 cups pumpkin puree
1/2 teaspoon sugar
1 tablespoon fresh lime juice
1 handful fresh cilantro, coarsely chopped
3 tablespoons coarsely chopped roasted peanuts, for garnish
directions
Heat the oil in a medium saucepan and saute the shallots, ginger root and chilies over moderate heat, stirring until the mixture becomes aromatic.
Add the stock, coconut milk, lemongrass, fish sauce, pumpkin puree and sugar. Bring to a simmer, then cook uncovered over low heat, stirring occasionally, for about 10 minutes.
Stir in the lime juice and chopped cilantro. Add salt and pepper to taste.
Serve the soup hot and garnish each portion with a sprinkle of chopped peanuts.
added by
HappyCook80
nutrition data
Nutritional data has not been calculated yet.
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