I am sharing a recipe for Asian-style vegetable soup. With coconut milk, pumpkin and broccoli. It turns out to be spicy, thick, warming.
Cooking description:
More on how to make Asian pumpkin broccoli soup below. Choose high fat coconut milk. If desired, add 1 stalk of lemongrass to the spicy paste. The soup has a delicious combination of ingredients that you should definitely try!
Purpose: For lunch
Main ingredient: Vegetables / Broccoli / Pumpkin
Dish: Soups
Cuisine geography: Asian
Diet: Lean dishes / Vegan dishes
Ingredients:
- Vegetable Broth - 750 Milliliters
- Coconut Milk - 200 Milliliters
- Rice noodles - 200 Grams
- Pumpkin - 500 Grams
- Broccoli - 300 Grams
- Lime - 1/2 Piece
- Sugar - 1-2 tbsp. spoons
- Soy sauce - 1-2 tbsp. spoons
- Vegetable oil - 1-2 tbsp. spoons
- Chili pepper - 1-2 Pieces
- Garlic - 5-6 Cloves
- Shallots - 1 Piece
- Ginger - 20-40 Grams
- Coriander - 1/2 Art. spoons
- Turmeric - 1 Teaspoon
- Curry Powder - 1 Teaspoon
- Cilantro - 1/4 Bunch
- Green onion - 1/4 Bunch
Servings: 2-4
How to make Asian Pumpkin Broccoli Soup
Prepare all ingredients. Cut the pumpkin into cubes, sprinkle with vegetable oil and soy sauce, bake in an oven preheated to 225 degrees for 30 minutes. Disassemble the broccoli into inflorescences, cut the large ones in half. Fry the broccoli in a skillet for 2-3 minutes on each side. Boil the noodles according to the instructions. For a spicy paste, grind the garlic, ginger root, shallot, cilantro, and chili in a blender with a little water. Add coriander, turmeric and curry powder. Fry the pasta in a saucepan with a little vegetable oil for about 5 minutes, stirring constantly. Then add vegetable broth and coconut milk. Add squeezed lime juice and sugar.