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13Ingredients
45Minutes
280Calories
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Ingredients
US|METRIC
6 SERVINGS
- 3 Tbsp. canola oil
- 1 white onion (small, chopped)
- 2 cloves garlic (minced)
- 1 Tbsp. ginger (freshly grated)
- 1 stalk lemongrass (bruised)
- 3 Tbsp. Thai red curry paste
- 15 oz. pumpkin purée (pure)
- 2 cups low sodium vegetable broth
- kosher salt
- 14 oz. unsweetened coconut milk
- 2 Tbsp. lime juice
- fresh cilantro (for garnish, optional)
- fresno chiles (Thinly sliced, for garnish, optional)
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories280Calories from Fat220 |
% DAILY VALUE |
Total Fat24g37% |
Saturated Fat15g75% |
Trans Fat |
Cholesterol<5mg1% |
Sodium410mg17% |
Potassium500mg14% |
Protein4g |
Calories from Fat220 |
% DAILY VALUE |
Total Carbohydrate16g5% |
Dietary Fiber4g16% |
Sugars6g |
Vitamin A220% |
Vitamin C15% |
Calcium6% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Jay H. 8 years ago
Ok, this recipe has the potential to be bad if you don't do a few things. It's only good because I tweaked it. Here are my tweaks.
* 3 tbsp of Lime juice. I really like Tom Kha chicken, so I like lots of lime juice
* unsweetened Lite coconut milk - trying to watch my saturated fat
* Lemon grass - didn't have a big stalk but my supermarket had like 5 little sticks of lemon grass
* Added Thai hot peppers when I cooked the onions. 1 to 3 will do it. The normal red curry paste is not hot enough
* Low sodium Chicken broth vs. vegetable broth - Julia Childs recipe for chicken broth is awsome
* Added a Tbsp sugar to offset the lime juice and because I was using lite coconut milk.
* lemongrass - if you puree the lemon grass, you need to strain it. Better yet bruise it, cook as directed, but when you go to puree the soup, take the lemongrass out. Add it back to the soup you do your final boil. Have your dinner guest pull the lemon grass out. Most thai soups have slices of galangal or pieces of lemon grass that you don't eat in the soup. Tell you guests that it's authentic! If you want to read about what happens when you grind up the lemongrass keep reading.
The biggest mistake of this recipe is trying to blend up the lemon grass. In most Thai soups, the lemon grass is left whole. This was the first Thai recipe where I see that they grind up the lemongrass. I have a ninja professional blender with multiple blades and I pureed this mixture with the lemongrass for about 10 minutes. I thought I had it licked until I tasted it and it had very tiny fibers in it from the lemongrass. Very much akin to having a cat shed in your soup. I had to strain the soup, which was hard becuase it's thick.
Lesson learned; no matter how long you cook lemongrass, you can't grind it up.