Thai pumpkin soup

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* Exported from MasterCook *

 

Thai Pumpkin Soup

 

Recipe By :Cole Publishing Group

Serving Size : 8 Preparation Time :0:00

Categories : Soups and Stews {Posted}

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons peanut oil

3 pounds pumpkin -- chopped

2 medium carrot -- chopped

1 large potato -- chopped

1 large onion -- chopped

6 cups defatted low-sodium vegetable broth -- or stock

1 1/2 tablespoons sambal oelek

2 tablespoons finely chopped lemon grass

1 1/2 tablespoons lime juice

2 teaspoons garam masala

3 1/2 ounces bean thread noodles

1 cup coconut milk

1/4 cup shredded coconut -- toasted

3 tablespoons fresh cilantro

 

1. Heat oil in large pan; cook pumpkin, carrot, potato and onion, stirring until

browned lightly. Stir in broth, sambal oelek, lemon grass, juice and garam

masala. Bring to boil; simmer, uncovered, 30 minutes.

 

2. Meanwhile, cut noodles into 2-inch lengths, place in medium heatproof bowl,

cover with boiling water, let stand until just tender; drain.

 

3. Blend or process vegetable mixture in batches, until smooth; return to pan.

Stir in milk and noodles.. Bring to boil; simmer, stirring, 2 minutes.

 

4. Ladle hot soup into serving bowls, sprinkle with coconut and cilantro.

 

BEST made just before serving

 

COMMENT - Original recipe suggested chicken stock.

 

Source:

" Cole's Home Library: Oodles of Noodles "

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Per Serving (excluding unknown items): 256 Calories; 14g Fat (46.3% calories

from fat); 3g Protein; 33g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

786mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 3 Fat.

 

NOTES : We used pumpkin and mung bean thread noodles in this, our version of the

traditional Thai favorite, gaeng lieng fak thong.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 2516 0 0 276 0 0 0