Two Thai Soups

Lent starts this week and we are on the lookout for great vegetarian meals to round out our Friday meals.  I've been on a bit of a Thai kick lately and recently made this pumpkin and coconut soup (pictured to the left - picture is from the cookbook as it is much prettier than my picture was!) to GREAT reviews and I look forward to making the omelette soup, below, from the same cookbook in the weeks to come.  Thai is such a nice, refreshing way to eat meat-less that you don't feel like you're missing out too much, plus both soups are quick and easy to make with little preparation (other than shopping for the ingredients!)  Enjoy!

Pumpkin and Coconut Soup

from Thai: The Essence of Asian Cooking

serves four to six

1 lb pumpkin, peeled, seeded and cut into chunks

2 garlic cloves, crushed

4 shallots, finely chopped

1/2 teaspoon shrimp paste (if you can't find this, substitute anchovy paste)

1 lemon grass stalk, chopped

2 fresh green chilies, seeded

1 Tablespoon dried shrimp, soaked for 10 minutes in warm water to cover (find these at an Asian market)

1 pint chicken or vegetable stock

1 pint (2-1/2 cups) coconut cream

2 Tablespoons Thai fish sauce

1 teaspoon sugar

1/2 lb cooked shelled shrimp

salt and ground black pepper

To garnish - 2 fresh red chilies, seeded and thinly sliced and 10-12 fresh basil leaves

Put the garlic, shallots, shrimp paste, lemon grass, green chilies and salt to taste in a mortar or food processor.  Drain the dried shrimp, discarding the soaking liquid and add them.  Use a pestle or process to grind the mixture into a paste.

Bring the stock to the boil in a large pan.  Add the ground paste and stir well to dissolve.  Add the pumpkin chunks and bring to a simmer.  Simmer for 10-15 minutes or until the pumpkin is tender.

Stir in the coconut cream (the thick cream on top of the can of a coconut milk.  You might need two cans to make up the total amount of cream that you need.  Make sure NOT to shake the can before opening it to make sure that the cream stays seperated.)  then bring the soup back to simmering point.  Do not let it boil.  Add the fish sauce, sugar and ground black pepper to taste.

Add the prawns and cook for a further 2-3 minutes until they are heated through.  Serve in warm soup bowls, garnished with chilies and basil leaves.

Enjoy!

Thai Omelette Soup

from Thai: The Essence of Asian Cooking

serves four

1 egg
1 Tbsp peanut or coconut oil
1.5 pints or 3-3/4 cups vegetable stock
2 large carrots, finely diced
4 outer leaves Savoy cabbage or bok choy, shredded
2 Tablespoons soy sauce
1/2 teaspoon sugar
1/2 teaspoon black pepper
fresh cilantro leaves, for garnish

Put the egg in a bowl and beat lightly with a fork.  Heat the oil in a small frying until it is hot, but not smoking.  Pour in the egg and swirl the pan so that it coats the base evenly.  Cook over a medium heat until the omelette has set and the underside is golden.  Slide it out of the pan and roll it up like a pancake.  Slice into 1/4-inch rounds and set aside for the garnish.

In a large pot, heat the stock with carrots and cabbage and bring to the boil.  Reduce the heat and simmer for 5 minutes, then add the soy sauce, sugar and pepper.

Stir well, then pour into armed bowls.  Lay a few omelette rounds on the surface of each portion and complete the garnish with the cilantro leaves.


This post is written in conjunction with the Carnival of Meatless meals at Mama Says, Real Food Wednesday and Foodie Friday.