This yellow curried soup is a soothing comfort food when the weather turns cooler. Squash may be substituted if pumpkin is unavailable, or make a vegetarian version by adding chickpeas instead of prawns. Whatever way you cook it, you'll have your guests asking for second (and third!) helpings of this delicious, nutritious soup. *For an extra special presentation, serve it in a carved-out pumpkin - a great idea for a Halloween or Thanksgiving dinner party! (See instructions at the end of this recipe.)
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 4 cups good-tasting chicken or vegetable stock
- 1/4 to 1/2 small (raw) pumpkin, OR 1/2 butternut or other squash, deseeded, cut into cubes, and peeled
- 1 red bell pepper, sliced
- 2 or more heads of baby bok choy, larger leaves cut in half
- handful of fresh coriander
- 10-12 medium tiger prawns (for vegetarian version, substitue 1 cup cooked chickpeas)
- 1/2 to 1 can thick coconut cream or milk
- 1-2 kaffir lime leaves, left whole
- YELLOW CURRY PASTE:
- 1-2 minced yellow chilies (depending on desired spice level) OR substitute 1-2 green or red chilies
- 1/2 stalk lemon grass, sliced finely and minced (see link below) OR 2 Tbsp. frozen prepared lemongrass
- 2 shallots. sliced, OR 1 small onion, minced
- 3 cloves garlic, minced
- 1 tsp. ground coriander
- 1 thumb-sized piece of galangal or ginger, sliced or grated
- 3 Tbsp. fish sauce (If vegetarian, use vegetarian fish sauce or soy sauce)
- 1 Tbsp. ketchup OR tomato paste (if using tomato paste, sweeten it with 1 more tsp. sugar)
- 3 kaffir lime leaves (can be purchased frozen at Asian/Chinese stores) - cut away inner stem and discard
- 1 tsp. turmeric
- 1 can good-quality coconut milk
- 1 Tbsp. brown sugar
- squeeze of lime juice (about 2 tsp.)
Preparation:
- For instructions on how to buy, prepare, and cook with lemongrass, see my All About Lemongrass Guide.
- To make the curry paste, place all paste ingredients in a food processor (or blender) and process well. OR, simply minced everything by hand and stir together. Set aside.
- In a large soup pot, heat stock.
- Add the paste, stirring to combine. Add pumpkin or squash cubes plus whole lime leaves. Bring to a boil, then lower heat to medium-high, simmering for 5-8 minutes, or until pumpkin softens.
- Add prawns (or beans), bell pepper, and bok choy. Cover and cook for an additional 3-4 minutes, or until prawns are bright pink and plump.
- Reduce heat to low and add the 1/2 can coconut milk, stirring to combine. Taste-test for salt - the saltiness of your soup will depend on how salty your stock was to start with. Add more fish sauce (instead of salt) as needed. If too salty for your taste, add up to 2 Tbsp. lime juice. If too sour for your taste, add up to 3 tsp. brown sugar. If too spicy (or if you would prefer a "creamier" soup), add the rest of the can of coconut milk. If not spicy enough, add another chili, finely diced.
- Ladle into bowls and serve hot with fresh coriander sprinkled over. This soup may also be served with cooked rice or rice noodles for a nutritionally-balanced meal. If desired, add a dollop of either store-bought or my own homemade Nam Prik Pao Chili Sauce to soup before eating for an extra kick of flavor and spice. Enjoy!
*For a special occasion, such as Halloween or Thanksgiving, consider serving this soup in a carved-out pumpkin (or pumpkin-like squash):
- Cut a "lid" in the top of a pumpkin or squash (preferably one with a nice stem). Remove the lid and reserve for later.
- Use an ice cream scoop or steel spoon to dig out the "guts" of the pumpkin, as you would to make a jack-o-lantern.
- When the pumpkin is cleaned out, replace the lid and keep it in a cool (not freezing) place (refrigerator or porch) until you're ready to use it.
- Let the pumpkin warm up to room temperature while you make the soup, then ladle simply it into the pumpkin. Top with the lid and place pumpkin on a sturdy serving platter. Then bring it to the table and lift the lid to reveal the delicious pumpkin soup. Enjoy!!
