“The main soup base is coconut milk,” says Sharon Chen. “I like to mix it with some pumpkin purée to strengthen the flavor. Since pumpkin is seasonal, you can make this soup throughout the year by using canned purée. When it’s in season, simply just cook pumpkin with other vegetables.
“Whenever it comes to Thai cooking, there will always be a couple of special herbs we shouldn’t ignore, such as lemongrass and galangal, etc. They are essential in order to make your Thai dish taste authentic. You might find that they are slightly pricey in your grocery stores, but remember, only a little bit of each can make an entire pot of soup (enough for 4 servings) delightful! It’s fancy but affordable.”
This recipe is provided by Sharon Chen of delishplan.com.
Mix coconut milk, water, and pumpkin purée in a saucepan, stir, and bring to a boil.
Add galangal, lemongrass, onion, broccoli, and carrot into the saucepan, cook over high heat for 2-3 minutes or until fragrant.
Add tofu, tomato, and mushroom, bring to a boil again. Continue cooking until vegetables are done.
Season with fish sauce, sugar, and a pinch of salt to taste.
Turn off the heat. Stir in lime juice, spring onion, and crushed chiles.
Dish and garnish with cilantro leaves. Enjoy!