Thai Style Pumpkin Soup

Khanh Ong

Ingredients:

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

To Serve:

coconut cream
coriander leaves
sliced red chili

Method:

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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