Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Tom Jieu Fak Ton (Thai Pumpkin Soup)

Soup - Vegetable - -

INGREDIENTS

1 t finely sliced lemon grass
1 t peeled and sliced galangal
1 T fresh basil leaves
1/2 green pepper, chopped
3 lime leaves
100 ml / 3 1/2 oz water
1 T groundnut oil
2 garlic cloves, chopped
10 shallots, thinly sliced
1 t crushed dried red chili flakes
1 small fresh red chilli, chopped
500 ml / 17 oz vegetable stock
50 g / 2 oz french (green) beans, chopped
3 T soy sauce
750 g / 1 1/2 lb cubed peeled pumpkin
1 t sugar
1 t ground white pepper
1 T crunchy peanut butter
3 t curry powder
175 ml / 6 oz coconut milk
2 t cornflour (cornstarch)

METHOD

Blend the lemon grass, galangal, basil, green pepper, lime leaves and water in a large blender or food processor, then strain and throw away the excess water but reserve the puree.

Heat the oil in a large saucepan. Add the garlic, shallots and dried and fresh chillies and stir fry over high heat for 1 minute. Add the puree, 400 ml / 14 oz of the stock, the french beans, soy sauce and pumpkin. Stir over moderate heat. Add the sugar, pepper, peanut butter and curry powder and stir again. When the pumpkin is tender, after about 10 mintues, add the coconut milk and bring to a hard boil for 1 minute.

Blend the remaining stock with the cornflour until smooth, add to the soup and stir to thicken. Ladle the soup into large serving bowl.

posted by Mr Falafel

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