A creamy and flavorful Thai soup made with tender pumpkin, tofu, and aromatic spices. Infused with coconut milk and red curry paste, this soup is a perfect balance of spice, sweetness, and creaminess.
Ingredients
For the Soup:
- 6 cups vegetable or chicken stock
- 1 can (400 ml) coconut milk
- 2 tbsp red curry paste
- 2 cups pumpkin, peeled and cubed
- 1 cup firm tofu, cubed
- 1 tbsp fish sauce (or soy sauce for vegetarian option)
- 1 tsp sugar
For Garnish:
- Fresh cilantro leaves
- Red chili slices
- Lime wedges
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Serves:
4 people
Instructions
- Prepare the Base:
- In a large pot, heat the vegetable or chicken stock over medium heat. Stir in the red curry paste and coconut milk. Simmer for 5 minutes to combine flavors.
- Cook the Pumpkin:
- Add the cubed pumpkin to the pot. Simmer for 15 minutes, or until the pumpkin is tender.
- Add the Tofu and Season:
- Gently stir in the tofu cubes. Add fish sauce (or soy sauce) and sugar. Simmer for another 5 minutes.
- Taste and Adjust:
- Taste the soup and adjust the seasoning with more fish sauce or sugar as needed.
- Serve:
- Ladle the soup into bowls. Garnish with fresh cilantro, red chili slices, and serve with lime wedges.
Nutritional Information (Per Serving):
- Calories: 250 kcal
- Protein: 10g
- Carbohydrates: 20g
- Fat: 15g
- Sodium: 450mg
Notes
- Substitute tofu with chicken or shrimp for variety.
- Add vegetables like carrots or spinach for extra nutrients.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
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