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Coconut, Galangal & Pumpkin Soup With Vermicelli Noodles

Recipe_Coconut_Galangal_and_pumpkin_soup_with_vermicelli_noodles

20 min

Preparation time

20 min

Cooking time

2

Serves

The true winter warmer (Thai style), with a wholesome, hearty flavour. This recipe was created by Thai street-food chef, Sebby Holmes of Farang, London.

Ingredients

  • ¼ Small Pumpkin, roughly 50g-60g, peeled and sliced into rough 2cm by 2 cm pieces (squash can be used instead).
  • 8 Thai Shallots, peeled and slightly bruised in a pestle.
  • 1 head Pak Choi, tough stem removed and the leaves sliced in half lengthways.
  • 2 Green Birds Eye Chillies,bruised in a pestle.
  • 1 tsp chopped Thai Taste Makrut/Kaffir Lime Leaves.
  • 2 sticks Lemongrass, chopped into 2 cm long pieces and bruised in a pestle.
  • 10g Galangal, peeled and chopped into 2 cm long pieces and bruised in a pestle.
  • 2 Coriander Roots, cleaned, washed and bruised in a pestle.
  • ½ tsp Coarse Sea Salt.
  • 2-3 tbsp Soy Sauce.
  • 200ml Vegetable Stock.
  • 1 tbsp Thai Taste Tamarind Paste.
  • 300ml Thai Taste Coconut Milk.
  • 100g Thai Taste Rice Vermicelli Noodles.
  • 10g Thai Taste Thai Sweet Basil (normal basil will do).
  • 1 Lime, juiced.

Steps for cooking

  • 1.Firstly, cook the noodles as per the cooking instructions, then rinse in cold water and leave.
  • 2. In a small saucepan bring a little water to the boil and then submerge the pumpkin into it, then turn down to a simmer, continue to gently cook for around 3-4 minutes until soft but not quite cooked and then remove from the heat and put aside for a few minutes (at this stage you might as well leave it in the hot water as we are to use it straight away)
  • 3. Next place the vegetable stock, 100ml of the coconut milk, 2 tbsp soy sauce, tamarind, sea salt, galangal, coriander roots, birds eye chillies, lemongrass, lime leaves, pumpkin, pak choi and Thai shallots into a medium-sized saucepan and bring to a simmer.
  • 4. Once simmering continue to cook gently for 4-5 minutes until all the vegetables have softened with flavours infused.
  • 5. Finish by adding the rest of the coconut milk and the sweet basil, then serve into soup bowls lined with the cooked vermicelli noodles, the residual heat from the soup will heat the noodles.

Region:

Heat:

Vegetarian:

Gluten Free:

None

Medium

No

Yes

Chef’s Tips

Check the seasoning before serving. It should be creamy, salty, a little spicy, aromatic with a fresh hint of lime at the end. Adjust to your own tastes if needs be.

Did you know?

Thai food is famous for blending sweet, salty, spicy, sour and sweet flavours all in one dish.

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