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Ingredients

• 6 cups good-tasting chicken stock (SERVES 2 as a main entree, 4-6 as an appetizer)
• 1/3 to 1/2 can thick coconut milk (preferably not 'lite')
• 4 Tbsp. minced fresh lemongrass (see below), OR frozen-prepared (available at Asian stores)
• 3 kaffir lime leaves, left whole (available fresh or frozen at Asian stores)
• 3 cups pumpkin or squash, peeled and cut into bite-size chunks
• 2 cups yam, peeled and cut into chunks
• 1-2 cups soft tofu, sliced into cubes OR substitute chickpeas or cooked shrimp
• 1 shallot, minced, OR 1/4 cup minced purple onion
• 3 cloves garlic, minced
• 1 thumb-size piece galangal or ginger, grated or sliced thinly into matchsticks
• 1 fresh red chili, sliced, OR 1/4 to 1/2 tsp. dried crushed chili, OR 1-2 tsp. chili sauce
• 1/2 tsp. turmeric
• 3/4 tsp. ground coriander
• 1 tsp. ground cumin
• 3 Tbsp. fish sauce
• 1 tsp. shrimp paste (available by the jar at Asian stores)
• 1 tsp. brown sugar
• 2 Tbsp. fresh-squeezed lime juice
• 1 generous handful baby spinach, washed
• 1/2 cup fresh basil + 1/2 cup fresh coriander for toppings

Description

This Thai Pumpkin Soup Recipe Is Simple To Make And Tastes As Delicious As The Pumpkin Soup From Your Favorite Thai Restaurant! A Variety Of Protein Sources Can Be Used With This Soup, Including Tofu, Deep-fried Tofu, Shrimp, Or Chickpeas (for A Purely V

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