Aromatic Thai Vegetable Soup

This delightful aromatic Thai vegetable soup offers a sumptuous blend of flavors and textures, making it a perfect light meal or starter. With a base of pumpkin, sweet potato, and red peppers, the soup is enriched with a creamy coconut milk infusion. The addition of red Thai curry paste, garlic, and ginger gives it a spicy kick, complemented by the tangy touch of lime juice. Served hot and garnished with fresh coriander and spring onions, it’s visually stunning and satisfying to the palate. This dish is not only nutritious but also relatively easy to prepare, taking around 35 minutes from start to finish. You'll love how the flavors meld together, creating a perfect harmony of spices and aromas. Pair it with some crusty bread or serve as part of a Thai-inspired meal for an authentic experience. Whether you're new to Thai cooking or a seasoned chef, this recipe is sure to impress. Enjoy a warm bowl of this aromatic soup any time and let it transport you to the exotic flavors of Thailand.

Ingredients

Main Ingredients

• 1 tsp/15 ml Extra Virgin Olive Oil
• 15 g Butter
• Approx. 225 g Pumpkin (peeled, seeded)
• 1 Medium Carrot, peeled
• 1 Medium Onion, peeled
• 1 Red Pepper, seeded
• 1 Small Sweet Potato, peeled (approx. 175 g)
• 1 x 400 g can of Chopped Tomatoes
• 450 ml Vegetable Broth
• 1 x 200 ml can of Coconut Milk
• 285 ml Milk
• Juice of 1 Lime

Spices and Sauces

• 1 ½ tsp Red Thai Curry Paste
• 1 Clove Garlic, minced
• 5 cm piece Ginger, grated

Garnishes

• Chopped Coriander
• Spring Onions
• Red Chili for decoration

Preparation Time

Total Time: 35 minutes (Preparation: 15 minutes, Cooking: 20 minutes)

Step-by-Step Instruction

1. Begin by chopping the pumpkin, carrot, onion, red pepper, and sweet potato into small pieces. Ensure uniform sizing for even cooking.
2. Heat the extra virgin olive oil and butter in a large pan over medium heat.
3. Once heated, add the chopped vegetables and sauté for about five minutes until they begin to soften. Stir occasionally to prevent sticking.
4. Stir in the red Thai curry paste, grated ginger, and minced garlic. Ensure all vegetables are well-coated, and continue to cook for another two minutes.
5. Pour in the chopped tomatoes from the can and bring the mixture to a gentle simmer.
6. Add the hot vegetable broth and mix everything thoroughly. Allow the soup to cook for approximately 20 minutes or until all the vegetables are tender.
7. Use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the mixture to a blender and process until you achieve a creamy consistency.
8. Return the soup to a clean pot and bring it back to a simmer. Slowly stir in the coconut milk and regular milk until fully incorporated.
9. Season the soup to taste with salt and pepper.
10. Just before serving, mix in the fresh lime juice to enhance the flavors.
11. Serve the soup hot, garnished with chopped coriander, spring onions, and decorative red chili slices.

Enjoy your delightful and aromatic Thai vegetable soup!

Tips

• If you prefer a spicier soup, consider adding more red Thai curry paste or a pinch of chili flakes.
• For a vegan version, replace the butter with more olive oil and opt for a plant-based milk instead of regular milk.
• Make sure not to overfill the blender with hot soup to prevent spills.

Nutrition

• Calories: Approximately 250kcal per serving
• Protein: 5g
• Fats: 12g
• Carbs: 30g

Variations

• Substitute pumpkin with butternut squash for a slightly different flavor.
• Use other vegetables such as zucchini or mushrooms for variety.
• Experiment with additional herbs like basil or mint for an aromatic twist.

Serving Suggestions

• Pair the soup with crusty bread or garlic naan for a hearty meal.
• Serve alongside a light salad of mixed greens for a balanced menu.
• Garnish with a dollop of yogurt or crème fraîche for added creaminess.

Best Places

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• Paste - Award-winning spot known for its focus on heirloom Thai recipes. Location: 496 Phetchaburi Rd., Bangkok, Thailand.