THAI-STYLE PUMPKIN SOUP
SERVES 4 PREP 20 MINS COOK 30 MINS
• 1 tbsp vegetable oil • 1 onion, chopped • ¼ cup Thai red curry paste • 2 tsp chopped lemongrass • 2kg Jap pumpkin, peeled, chopped • 2 carrots, chopped • 4 cups chicken stock • 2 tbsp fish sauce • 4 kaffir lime leaves • 400ml coconut milk • 1 tbsp lime juice • 1 cup beansprouts • 4 boiled eggs, halved • ½ cup Thai basil leaves •1/3 cup toasted cashews, chopped • sliced red chilli, lime wedges, to serve 1 In a large saucepan, heat oil on medium. Saute onion 4-5 mins, stirring, until tender. Add paste and lemongrass and cook 2 mins.
2 Add pumpkin, carrot, stock and fish sauce and lime leaves. Increase…
