Sup Labu Kelapa Thailand

Recipe video above. This is a brilliant way to turn a classic pumpkin soup into something that tastes more exotic - with very little effort. Think - pumpkin soup with Thai Red Curry vibes. It's so good!See separate tutorial for how I cut butternut pumpkin and the Pumpkin Soup recipe for how I c

⏱ 25 menit 🔨 Persiapan 10mnt 🔥 Masak 15mnt 📊 Sedang 🍽 5 porsi ⭐ 4.9 (90) 👁 34
Sup Labu Kelapa Thailand

Bahan-bahan

5 porsi

Langkah-langkah

  1. Sauté - Heat oil in a large heavy based pot over medium high heat. Add onion and garlic, cook for 2 minutes until soft.
  2. Add curry paste and cook for 2 minutes.
  3. Add pumpkin and stir to coat in the flavours for around 2 minutes.
  4. Simmer 8 minutes - Set aside 1/4 cup coconut milk for garnish. Add stock, remaining coconut milk and fish sauce. Bring to simmer then reduce heat to medium and simmer for 8 minutes until the pumpkin is soft.
  5. Blitz using stick blender until smooth.
  6. Serve topped with garnishes. Dunk in roti. Enjoy!
Sayur & Sup top ratedcoconut pumpkin soupthai coconut pumpkin soupasianthai

Nutrisi per porsi

Protein5g
Karbo24g
Lemak23g
302kcal
5gProtein
24gKarbo
23gLemak

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Sup Labu Kelapa Thailand

Bahan-bahan:
  • 2 tbsp vegetable oil ((or other oil))
  • 1 brown onion (, diced)
  • 2 g arlic cloves (, finely minced)
  • 3 tbsp Thai red curry paste (, Maesri recommended (Note 1))
  • 1.8 kg / 3.6 lb pumpkin or butternut squash ( - peeled, deseeded then chopped into 3cm / 1.2" chunks (~1.3 kg/2.6 lb) (Note 2))
  • 2 1/2 cups vegetable stock (, salt reduced (or chicken stock))
  • 400 ml / 14 oz (1 can) coconut milk, (full fat, best quality (Note 3))
  • 1 tbsp fish sauce ((sub light or regular soy sauce, Note 4))
  • Crispy Asian shallots (, highly recommended (Note 5))
  • Red cayenne pepper (, finely sliced)
  • Fresh coriander leaves
  • Roti ((the flaky kind), frozen, pan fried - for dunking (SO GOOD!) - Note 6)

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