Recipes - Thai

Panaeng Pumpkin and Lentil Soup
Panaeng_Pumpkin_Lentil_Soup_-_Copy


A hearty Thai-flavoured pumpkin soup with lentils. It is one of the perfect pick-me-ups for cold winter nights. Try this panaeng pumpkin and lentil soup recipe.
Cooking Time: 30mins - 60mins
Serves:5 to 8
Total time: 30mins - 60mins
Course: Soup
Cook Method: Simmer
Cuisine: Thai









Ingredients:

1 tbsp oil
1 onion (finely chopped)
1 clove garlic (crushed)
100g Valcom Panaeng Curry Paste
800g pumpkin (peeled and cubed)
1.5lt chicken or vegetable stock
400g lentils (drained and rinsed)
TCC Coconut milk - to serve
coriander leaves (to garnish)




Steps:
  1. Heat oil in a large saucepan over medium heat and sauté the onion, garlic and Panaeng curry paste for 2 mins.
  2. Stir in the prepared pumpkin and stir well to coat.
  3. Pour in the chicken stock and simmer for 30 mins or until pumpkin is soft.
  4. Add the lentils to the pot and mash the pumpkin with a whisk or fork. Remove from heat and serve.
  5. Serve hot; garnish with a swirl of coconut cream and a sprig of coriander.

Tip: This soup is also delicious made with sweet potato and carrot.

 


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Panaeng Pumpkin and Lentil Soup

Panaeng Pumpkin and Lentil Soup

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A hearty Thai-flavoured pumpkin soup with lentils. It is one of the perfect pick-me-ups for cold winter nights. Try this panaeng pumpkin and lentil soup recipe.

Cooking Time: 30mins - 60mins
Serves: 5 to 8
Total time: 30mins - 60mins
Course: Soup
Cook Method: Simmer
Cuisine: Thai
Ingredients

1 tbsp oil
1 onion (finely chopped)
1 clove garlic (crushed)
100g Valcom Panaeng Curry Paste
800g pumpkin (peeled and cubed)
1.5lt chicken or vegetable stock
400g lentils (drained and rinsed)
TCC Coconut milk - to serve
coriander leaves (to garnish)

Instructions
  1. Heat oil in a large saucepan over medium heat and sauté the onion, garlic and Panaeng curry paste for 2 mins.
  2. Stir in the prepared pumpkin and stir well to coat.
  3. Pour in the chicken stock and simmer for 30 mins or until pumpkin is soft.
  4. Add the lentils to the pot and mash the pumpkin with a whisk or fork. Remove from heat and serve.
  5. Serve hot; garnish with a swirl of coconut cream and a sprig of coriander.

Tip: This soup is also delicious made with sweet potato and carrot.

 

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