This was my second attempt with this soup. The first attempt is here.
Thai Pumpkin and Fish Soup
Original recipe from about.com here.
INGREDIENTS
- 4 cups chicken broth
- 1 can coconut milk
- 3-4 cups peeled pumpkin or squash, cut into bite-size chunks or cubes used 1/2 acorn squash and 1/2 butternut
- 8 medium-size raw shrimp, AND/OR 2 fillets of any white-fleshed fish, cut into chunks or pieces used 1/2 lb farm-raised catfish “nuggets”
- 1/2 medium cucumber, cut into bite-size cubes or chunks
- 1 small red bell pepper, cut into bite-size pieces
- 1/2 to 1 red chili pepper, de-seeded and sliced, OR 1/2 to 1 tsp. dry chili flakes
- 2-3 kaffir lime leaves (available in the freezer section of Asian/Chinese food stores) [omitted]
- 3 cloves garlic, minced
- 2 shallots OR 1/3 cup purple onion, diced
- 3/4 tsp. shrimp or anchovy paste (shrimp paste is available by the jar at Asian/Chinese food stores)
- 2 Tbsp. fish sauce
- 2 Tbsp. lime juice
- 2-3 tsp. sugar
- handful of fresh basil (or substitute fresh coriander/cilantro)
- previously, I had added crimini mushrooms and red curry paste. I omitted them here, but think the soup was better with them included.
DIRECTIONS
- Pour 2-3 Tbsp. oil into the bottom of a wok or soup pot and place over medium-high heat. Add the garlic, shallots or purple onion, and the chili or chili flakes.
- Stir-fry briefly to release the fragrance, then add the chicken stock and kaffir lime leaves.
- When the stock reaches a boil, add the pumpkin or squash. Reduce heat to medium. Allow soup to simmer until the pumpkin is soft enough to pierce with a fork (6-8 minutes).
- While pumpkin is simmering, add the shrimp paste, fish sauce, lime juice, and sugar.
- When pumpkin has softened, add the shrimp, fish (if using), and red pepper. Allow to simmer only 1-2 minutes (you do not want to overcook the seafood, and the red pepper should retain its firmness).
- Reduce heat to low and add the coconut milk, stirring to incorporate. Also add the cucumber.
- Do a taste-test for salt, sweetness, and spice, adding more fish sauce if not salty enough, and more sugar or chili if you prefer it sweeter or spicier. If you prefer it more sour, or if it’s too salty for you, add a little more lime juice.
- Serve immediately with some of the fresh basil sprinkled over each bowl. I used cilantro in place of basil
MAKING…
the acorn squash was difficult to peel without a good knife
the butternut squash was comparatively easier. this part still took me about 10 minutes of patient effort.
shallot (the rosemary was for something else...)
chilis
finished soup
NOTES
The squash and the fish together gave the broth a sweet, mild taste. The broth, I think, was the best part – very good. I might make extra by adding more broth and coconut milk in later attempts. It was a perfect texture on the first day. As leftovers, the broth was even sweeter and more flavorful, and the squash had become softer. The texture was still good, although I preferred it as it had been when just cooked. I wish I’d added mushrooms for the woody taste and the firm texture, especially with leftovers.
COST
$5.55 – Butternut Squash – from Mexico 2.79 lb @ 1.95/lb *some left over
$3.75 – Organic FR Chicken Broth;
$1.64 – Red Bell Pepper – from Mexico
$2.40 – Frm Raised Catfish Nuggets
$2.05 – Coconut Milk
$.99 – Cilantro* – from Mexico
$0.50 – Lime
$0.44 – Shallot*
= Total ~$10-15
* = some unused
