← Nouns Cooking · Soup Pot

Ingredients

• 1 tbsp Vegetable oil
• 1 Onion, sliced
• 3 cloves Garlic, chopped
• 1 tbsp Ginger, grated
• 1 Lemongrass, bashed
• 3 tbsp Thai red curry paste
• 1.5 kg pumpkin or butternut squash, peeled and cut into chunks
• 850 ml vegetable stock
• 400 ml Coconut milk, plus extra to serve
• 1 tbsp Fish sauce (optional)
• 1 Lime, juiced
• 1 tsp brown or palm sugar
• 1 handful coriander leaves
• 1 Red chilli, sliced, to serve (optional)
• Salt

Method

1. Heat the oil in a large pot over medium heat and cook the onion for 5 min, until soft. Add the garlic, ginger and lemongrass for 1 minute.
2. Stir in the curry paste and fry for 1–2 min, until it smells fragrant and the oil turns red.
3. Add the pumpkin and stock, bring to a boil, then cover and simmer for 20 min, until the pumpkin is very soft.
4. Take out the lemongrass. Pour in the coconut milk and blend until smooth.
5. Season with the fish sauce (or salt), lime juice and sugar so it tastes rich, sour and a little sweet. Serve with a swirl of coconut milk, coriander and sliced chilli.

Tips

• Many red curry pastes contain shrimp paste; for a vegetarian or vegan soup choose a paste without it and skip the fish sauce.
• It freezes well for up to 3 months. Check the stock is gluten-free if you need it to be. Cool leftovers quickly, refrigerate within 2 hours and reheat until piping hot.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food The Modern Proper RecipeTin Eats