Thai Style Pumpkin SoupKhanh Ong
- 400g pumpkin cut into medium pieces
- 1⁄2 an onion chopped
- 3 shallots peeled and chopped
- 1 long red chilli chopped
- 5 kaffir lime leaves cut fine
- 2 cloves of garlic crushed
- 6 cm piece of ginger grated
- 4 cm piece of galangal grated
- 1 lime zest
- 3 coriander stalks chopped
- 3 cups of chicken stock
- 1 tbsp fish sauce
- coconut cream
- coriander leaves
- sliced red chili
- Place all the ingredients into a medium pot and simmer for 20-25 minutes until pumpkin is soft.
- Remove 1⁄2 the stock and blend pumpkin with immersion blender
- Add reserved stock until desired texture.
- Set aside
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