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!
Course Soup
Cuisine Thai
Season Fall
Key Ingredient Corn, Pumpkin
Prep Time 20 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour50 minutesminutes
Servings 6-8 servings
Author Vintage Kitty
Ingredients
Broth
8cupswater
4ears of corn *see note
20leaveskaffir lime
4inchlemongrass stalkstops and bottoms removed and sliced into 1/2 rounds
8inchesgalangal rootsliced into thin rounds
1large shallotsliced
1bunch scallionsdivided, whites and light green chopped, tops sliced for garnish
1leavesbunch cilantro stemsreserved for garnish
1/2poundmushrooms
Soup
1-2tspcoconut oil
1tspcoconut palm sugar
2cupsdiced fresh pumpkin or butternut squash
2cupsdiced sweet peppers
2dried Thai chili
2cans coconut milk
2TBGolden Mountain Seasoning Sauce
Garnish
Cilantro
Sliced scallions
Sliced chiles
Thai basil
Chili oil
Lime wedges
Lime zest
Soy Sauce
Golden Mountain Seasoning Sauce
Fish Sauce
Instructions
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.
Notes
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.