RECIPE BY:

Michael Weldon

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 1kg pumpkin, diced
  • 500g carrot, diced
  • 1L vegetable stock
  • 2 thumb size pieces of ginger
  • 2 garlic cloves
  • 2 thai chillis,
  • 2 lemongrass sticks
  • 4 kaffir lime leaves
  • 1/2 cup coconut cream
  • 1 tbsp. fish sauce
  • Juice of 1 lime, extra to taste and for garnish
  • 1 bunch coriander
  • Fried shallots
  • Bean shoots
  • Shaved coconut

 

METHOD:

  • Put a large pot over a stove. Add pumpkin, carrot and vegetable stock.
  • Bruise lemongrass sticks and bend or break them, before adding them into the pot. Roughly tear up kaffir lime leaves, roughly slice ginger and garlic and add to pot. Halve one chili lengthways and put both halves into the pot.
  • Bring pot to a rapid boil and then reduce to a simmer. Allow to cook for around 20-25 minutes, or until vegetables have softened.
  • Once vegetables have softened, take off heat. With tongs, remove lemongrass, lime leaves and chilies. Using a stick blender, blend vegetables until smooth.
  • Add in coconut cream. Season soup with fish sauce and lime juice to taste.
  • In a small pan over a stove, toast coconut off. And set aside.
  • To serve, place a handful of bean shoots in a bowl. Ladle soup over the top to cover bean shoots. Thinly slice remaining chili and use as garnish soup, along with fried shallots, coriander leaves, coconut, extra bean shoots and extra lime.

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