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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 3 |
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A good dish to have during cold rainy days! Kids will love it too! Ingredients:
4 tbsp oil |
3 cloves garlic, chopped |
1 shallot, chopped |
1 red chilli, chopped |
1 tbsp thinly sliced lemongrass |
1 tomato, chopped |
500ml chicken or vegetable stock (use canned) |
1 small pumpkin, peeled & chopped |
2 tsp fish sauce |
1/2 tsp salt |
1/2 tsp sugar |
60ml coconut milk (optional) |
curry leaves for garnishing |
black pepper to taste |
Directions:
1. Heat 2 tbsp oil in a pot over medium fire. Fry garlic, shallots, chilli & lemongrass for 1 min or untill frangrant.
2. Add tomato & stock; bring to boil. Add pumpkin, then lower fire & simmer untill it becomes soft.
3. Remove from stove & transfer pumpkin mixture into large mixing bowl. Use a hand blender to blend pumpkin mixture untill smooth.
4. Return mixture to pot & heat over low fire. Season soup with fish sauce, salt & sugar. Stir in coconut milk (optional) & remove from stove.
5. Place remaining oil in a pan & fry curry leaves untill crispy & fragrant. Garnish soup with fried curry leaves & sprinkle with black pepper. Serve immediately.
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