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Sunday, February 21, 2016

Thai pumpkin soup

Thai pumpkin soup

I was looking for ideas today, since tonight I start my work week again.  What did I have in my fridge that would be enough for my 10 p.m. dinner?  Well, as I looked closer, I saw all the fixings for a good Thai soup.  
My local store just happened to have key limes this week, and I love how sour they are.  It was a good finishing for this soup.  I also had a jar of green curry paste.  A few bunches of rice noodles and I was pretty much set.  But did I want tofu or something else?  It had to be good and filling.  Enter the star of this soup, my Japanese pumpkin (kabocha squash).
One thing I love about this squash is no need to peel.  The peel is edible and as we all know, the peel of most things has a lot of nutrients.  I think it adds a lot of contrasting colors too.
So, here is a picture of most of the ingredients. (I didn't take a picture of the soy milk, broccoli, and spinach)

Ingredients:
1 small yellow onion, peeled and sliced
3 cloves garlic, peeled and sliced thin
1c shredded green cabbage
3c water
1c kabocha squash, cut into small, bite sized pieces (1 inch)
3 green onions, cut into 1/2 inch pieces
5 small mushrooms, cut into quarters
1/4c green Thai curry paste (either store bought, or you can make your own)
1c baby spinach, washed and left whole
1/2c broccoli florets (bite sized)
2 servings of fine rice noodles (dried)
1c soy milk or any unflavored plant milk
1/2 tsp. coconut extract
2 tsp. sugar
Juice of 2 small key limes or 1 regular lime
1 cup cilantro, cut roughly

Heat a large pot over medium high heat.  When the pan is good and hot, add the onion and garlic.  Saute for 1 minute.  Add the cabbage and saute another minute.  Add the water, squash, green onions, mushrooms, and stir well.  Add the curry paste and stir until it is mixed in.

Bring to a boil, and cover.  Reduce heat to medium low.  Allow to simmer for about 15 miutes (check after 12 minutes, it depends on how small you cut the squash)
When the squash is soft, add the spinach and broccoli, stir well.  Let cook for 2 more minutes.  
After 2 minutes, add the dry noodles and mix in.  Let them cook for a minute or two, until soft.
Add the coconut extract, sugar and milk together and add with the lime juice and cilantro to the soup.  Stir well, and cook 1 minute.
Take off heat and serve while hot.
Serve with a squeeze of lime.
You could add some grilled tofu.  Serve with a side of rice. :)


2 comments:

  1. I love Thai food but have stopped eating it because of the saturated fat content in the coconut milk. This might be the ticket to eating one of my favorite food again.

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  2. Love this recipe! So glad I found your blog! Yum! Kathy Ramos

    ReplyDelete