{"id":109148,"date":"2024-05-23T11:13:19","date_gmt":"2024-05-23T01:43:19","guid":{"rendered":"https:\/\/cms.fiveaa.com.au\/?p=109148"},"modified":"2024-05-23T11:13:22","modified_gmt":"2024-05-23T01:43:22","slug":"thai-pumpkin-lemongrass-and-coconut-soup","status":"publish","type":"post","link":"https:\/\/cms.fiveaa.com.au\/lifestyle\/thai-pumpkin-lemongrass-and-coconut-soup\/","title":{"rendered":"Thai Pumpkin, Lemongrass And Coconut Soup"},"content":{"rendered":"\n

Ingredients:<\/strong>
1 Tbs butter
1 Tbs olive oil
900g butternut pumpkin flesh (from 1.2kg pumpkin)
3 stalks lemongrass, finely sliced
1 brown onion, finely diced
\u00bd bunch coriander roots, sliced
thumb-sized piece of ginger, skin removed, chopped
5 cloves garlic, thickly sliced
1 long red chilli, sliced
salt and pepper, to taste
400g can coconut milk
800ml vegetable stock
6 makrut lime leaves (optional)
coriander leaves, to serve
extra sliced, deseeded red chilli, to serve (optional) Crusty bread, to serve<\/p>\n\n\n\n

Method:<\/strong>
1) Melt butter and oil together in a large stockpot over high heat. Add pumpkin and cook for 6-7 minutes or until golden brown. Add lemongrass, onion, coriander, ginger, garlic, chilli, salt and pepper.
2) Reserve \u00bc cup of the coconut milk from the top of the can for serving.
Once the onion has softened, add remaining coconut milk, vegetable stock and lime leaves.
3) Simmer the soup until the pumpkin and onion is soft. Remove kaffir lime leaves, then puree soup with a stick blender until smooth. Serve immediately with a swirl of the remaining coconut milk, some coriander leaves, extra chilli and crusty bread<\/p>\n\n\n\n

Serve with crusty bread<\/p>\n\n\n\n

\"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

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