I got this from the chef on a cruise ship!
- salt and pepper to taste
- 4 cups chicken stock
- 1/3 cup cilantro chopped
- 2 tablespoons fish sauce
- 2 tablespoons peanut oil
- 1 tablespoon fresh lime juice
- 3/4 cup coconut milk
- 2 cups pumpkin puree
- 2 pieces shallots minced
- 2 teaspoons fresh ginger root minced
- 2 pieces fresh thai chiles minced
- 1 tablespoon lemongrass finely chopped
- 1/2 teaspoon palm sugar
- 3 tablespoons roasted peanuts chopped (garnish)
- 3 tablespoons scallions sliced (garnish)
- Carbohydrate 63.6811856387067 g
- Cholesterol 14.4 mg
- Fat 27.3535488678938 g
- Fiber 14.3059898093874 g
- Protein 18.3945044626579 g
- Saturated Fat 11.5147221613936 g
- Serving Size 1 1 Serving (705g)
- Sodium 1799.92954709598 mg
- Sugar 49.3751958293192 g
- Trans Fat 1.97912605465094 g
- Calories 554 calories
Step-by-step
- Heat the oil in a medium saucepan and saute the shallots, ginger root and chiles over moderate heat, stirring constantly for three minutes.
- Add the stock, coconut milk, lemongrass, fish sauce, pumpkin puree and sugar.
- Bring to a simmer, then cook, uncovered over low heat, stirring occasionally for about 10 minutes.
- Stir in the lime juice and cilantro.
- Salt and pepper to taste.
- Serve immediately and sprinkle with the peanuts and scallions.
Swapping canned pumpkin puree for winter squash varieties like butternut or kabocha yields a starchier body and a deeper, nuttier flavor profile. Strategic cooks look at this recipe as a base for future meals rather than a single-night dish. Heavy starches absorb liquids over time. Thickened leftovers easily transform into a rich sauce for noodles or rice bowls by cutting the remaining volume with a splash of warm stock.
Managing Aromatics and Texture
Mincing lemongrass requires a sharp chef knife to break down the fibrous outer layers. Mashing the minced lemongrass, ginger, and chiles into a coarse paste with a mortar and pestle releases more essential oils than chopping alone. Simmering the base ingredients over low heat for 10 minutes melds the coconut milk solids with the pumpkin starches without scorching the sugars. Acid degrades vibrant green herbs quickly. Stir lime juice into individual bowls just before eating to preserve bright citrus notes.
- Soup separating upon cooling? Whisk vigorously over low heat for two minutes to re-emulsify the coconut fats.
- Lack of a food processor for aromatics? Use a microplane for the ginger and mince the shallots to a fine dice.
- Storing leftovers? Keep the soup in an airtight glass container for up to four days in the refrigerator.
