Serves 6
1 recipe Thai Formula, using red curry paste
1 tablespoon coconut oil
1 yellow onion, crescent cut
2 cups diced sugar pumpkin, butternut or any variety winter squash
4 cups chicken, vegetable or fish stock
3 lemongrass stalks (bottom 5 inches only) smashed with the back of a knife
1 cup sliced white mushrooms
1-2 additional tablespoons fresh lime juice
1/4 cup chopped fresh cilantro, plus a little more for garnish
Mix the ingredients from the Thai Formula in a large bowl.
Heat the oil in a large stockpot over medium heat. Add the onion, pumpkin pieces and lemongrass, and saute until just softened, 2-5 minutes.
Add the stock and Thai Formula. Bring to a boil, reduce the heat and simmer uncovered, stirring frequently, for 25 minutes, until the pumpkin is tender. Add the mushrooms and cook another 2-3 minutes.
Remove the soup from the heat and remove the lemongrass stalks. Stir in the lime juice and cilantro; taste, adding more fish sauce or lime juice to bring up the flavors. Garnish with the extra cilantro.
©2008 Copyright Alison Anton - All rights reserved.