Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Thai Green Curry & Lemongrass Soup
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- #11599
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 stalk lemongrass, chopped
5 cloves garlic, peeled
1 teaspoon fresh ginger, peeled and roughly chopped
1 teaspoon cardamom seeds
1 tablespoon butter
1 medium onion, finely sliced
1 can (15 ounce size) chicken stock
1/2 ounce padang leaf extract or green curry paste
1 can (15 ounce size) coconut milk
2 ounces Chinese dumpling sauce, hot
1 bunch cilantro, rough chopped
1 bunch tia-to leaves, rough chopped (substitute Thai basil or mint)
1 can (8 ounce size) sliced bamboo shoots
directions
Combine the lemongrass, garlic, ginger, and cardamom seeds in a food processor. Process until the mixture forms a smooth paste. Set aside.
In a large saucepan, melt the butter over medium heat. Add the onions and cook, stirring frequently, until they are soft and lightly browned.
Add the chicken stock, padang leaf extract, coconut milk, and dumpling sauce to the pan. Mix well and let come to a low simmer.
Add the cilantro, tia-to leaves, lemongrass paste, and bamboo shoots. Cook, stirring, for 5 minutes or until the mixture is heated through. Season with additional dumpling sauce if desired.
You can also add in seafood, chicken, or pork to make this a heartier soup.
nutrition data
Nutritional data has not been calculated yet.
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