In this recipe
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Coconut Ginger Soup Base
This is the soup everyone has fallen in love with. Add coconut milk and chicken to make Thailand's famous Tom Ka Gai.
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Fish Sauce
Fish Sauce is an essential element in Thai cooking, used as other Asian cultures use soy sauce.
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Coconut Milk
The highest grade available, coming from the first pressing. Think of it as extra virgin Coconut Milk!
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Coconut Ginger Pumpkin Soup
6 cups
30 minutes to assemble
2 tablespoons oil 1 cup minced onions 2 teaspoons finely chopped fresh ginger* 1/2-2.1 oz box Coconut Ginger Soup Base 1 scant tablespoon Fish Sauce 1-13.5 oz can Coconut Milk 1-15 oz can packed pumpkin 1-15 oz can chicken or turkey broth 2 tablespoons firmly packed dark brown sugar Garnish: chopped chives
*A food processor makes quick work of chopping peeled ginger. If you don't have a food processor, use a blender with a bit of water. Freeze any extra chopped ginger for the next recipe.
Food processor or blender
- Heat oil in a large soup pot over a medium high temperature.
- Add onions, and ginger to pot. Stirring, cook until onions begin to turn brown. Add one inner envelope of Coconut Ginger Soup Base and Fish Sauce. Cook until base is dissolved and fragrant.
- Add Coconut Milk, pumpkin, broth and sugar. Stirring, bring to a boil. Reduce heat to a simmer and cook about 10 minutes, stirring occasionally. Ladle soup into a tureen or individual bowls, and sprinkle with chives.
Coconut Ginger Pumpkin Soup
Nutrition Facts:*
CALORIES: 210
FAT: 15g
CHOLESTEROL: 5mg
SODIUM: 1310mg
CARBS: 17g
PROTEIN: 3g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com
