Experience a delightful blend of flavours with this Coconut, Ginger, and Pumpkin Soup, a comforting Thai-inspired dish that’s perfect for any time of year.
Known as gaeng liang fak thong in Thai, the creamy coconut cream combines with the subtle sweetness of pumpkin and the aromatic punch of ginger, creating a rich and satisfying soup. This recipe balances the warmth of ginger and chilies with the coolness of coconut cream, making it both soothing and invigorating.
Perfect for a chilly evening or a light lunch, this soup is easy to prepare and packed with wholesome ingredients. The addition of coriander and lemon juice adds a refreshing twist, while the hint of tomato paste and pinch of sugar round out the flavours perfectly. Whether served hot or chilled, this soup is a versatile addition to your menu, sure to impress family and guests alike.
Traditionally, this dish would use dried shrimp. If desired, add 1/4 cup of dried shrimp, soaked for 5 minutes in boiling water, squeezed, and finely chopped. Include the shrimp when adding the chilies. Serve hot.
Ingredients
- 600 gram pumpkin flesh (chopped)
- 1 large onion
- 2 tablespoons vegetable oil
- 2 tablespoons ginger (chopped)
- 400 ml coconut cream
- 2 chicken stock cubes
- 1 tablespoon chilies (chopped)
- 1 tablespoon lemon juice
- 2 tablespoons coriander (chopped)
- 1 tablespoon tomato paste
- 1 pinch salt
- pepper (ground)
Instructions
- Lightly sauté pumpkin and onion in vegetable oil. Add water, chilies, ginger, and chicken stock cubes. Bring to a boil and cook gently for 15 minutes.
- Puree the soup in a blender until smooth. Return to heat, add coconut cream, lemon juice, tomato paste, and sugar
- Bring to a boil again and cook for another five minutes. Season with pepper and additional salt if desired. Garnish with chopped coriander.
- Serve hot or cold.
Nutritional Information
- Per serving
- Energy: 370 kcal / 1547 kJ
- Fat: 31 g
- Protein: 5 g
- Carbs: 19 g
