This soup can be customized. If you are a meat eater, use chicken stock in the broth and add a bit of cooked chicken or shrimp to the soup, if desired. For vegans and vegetarians, if you are eating this as your main dish, you can add tofu to the soup for protein. Hate cilantro? This soup is fantastic with Thai basil!
Key Ingredient Corn, Pumpkin
Prep Time 20minutes
Cook Time 1hour30minutes
Total Time 1hour50minutes
Servings 6-8 servings
Author Vintage Kitty
4ears of corn *see note
4inchlemongrass stalkstops and bottoms removed and sliced into 1/2 rounds
8inchesgalangal rootsliced into thin rounds
1bunch scallionsdivided, whites and light green chopped, tops sliced for garnish
1leavesbunch cilantro stemsreserved for garnish
1tspcoconut palm sugar
2cupsdiced fresh pumpkin or butternut squash
2cupsdiced sweet peppers
2dried Thai chili
2cans coconut milk
2TBGolden Mountain Seasoning Sauce
Golden Mountain Seasoning Sauce
In a large stock or dutch oven, bring water to a boil.
Add corn and cook until water reaches a rolling boil.
Remove corn and set aside.
Add galangal, shallot, kaffir leaves, lemongrass, scallions, cilantro stems, and mushrooms and bring to a boil.
Meanwhile, cut corn off the cob.
Scrape the cobs with a knife and reserve the milky corn.
In a blender or food processor, blend the corn cob scrapings, about a cup of corn and the coconut milk until very smooth.
By now your broth should be boiling. Reduce heat and let simmer, uncovered for an hour, or until aromatics are soft.
Strain broth and set aside.
Over medium heat, melt coconut oil.
Add coconut sugar and pumpkin and stir fry for 2-3 minutes, or until squash has darkened in color and begins to soften.
Add sweet peppers and cook 2 minutes.
Crush the dried chili and add it to the pan.
Add 4 cups of the broth to the pan.
Add in coconut milk and Golden Mountain Seasoning Sauce and cook until vegetables are soft.
Garnish and serve.
If corn on the cob is not in season, replace with 2 cups frozen corn.If you have trouble finding Kaffir lime leaves, omit them. Substitute 8 large lime zest strips (with pith removed) and saute them with the pumpkin and peppers. Remove before serving.
Warning! This recipe might cause extreme joy. For personal use only. Copyright vintagekitty.com