Green Curry, Pumpkin, and Coriander Soup
Green curry is one of the most popular dishes in Thai cuisine, known for its vibrant color and spicy flavor.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 2 teaspoon Green curry paste
- 2 cup Coconut milk
- 2 cup Pumpkin
- 4 cup Vegetable broth
- 4 tablespoon Coriander leaves
- 2 tablespoon Lime juice
- 1 teaspoon Fish sauce (optional)
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 2 tablespoon Vegetable oil
- 2 clove Garlic
- 1 medium Onion
Instructions
- Heat vegetable oil in a pot over medium heat. Add garlic and onion, and sauté until fragrant.
- Add green curry paste and stir-fry for a minute.
- Add pumpkin and cook for 5 minutes.
- Pour in coconut milk and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in fish sauce, sugar, and salt. Cook for another 5 minutes.
- Remove from heat and let it rest for 5 minutes.
- Use an immersion blender or regular blender to puree the soup until smooth.
- Return the soup to the pot and reheat if necessary.
- Stir in lime juice and adjust seasoning if needed.
- Serve the soup hot, garnished with coriander leaves.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 8g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.