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Collection: Soup
Recipe By: mkr
THAI PUMPKIN SOUP WITH FRIED QUAIL EGG
Ingredients
- 4-6 poached quail eggs, to serve
- THAI CURRY PASTE
- 3 sticks lemongrass, coarsely chopped
- 3 long red chillies, coarsely chopped
- 4 cloves garlic, coarsely chopped
- 3 eschallots, coarsely chopped
- 6 kaffir lime leaves, spine removed, coarsely chopped
- 1 bunch coriander, coarsely chopped
- 4cm piece galangal, coarsely chopped
- 1 tbs sweet paprika
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 80ml olive oil
- PUMPKIN SOUP
- 1kg pumpkin cut into 3cm cubes
- 2 tbs olive oil
- 125g Thai curry paste (as above)
- 1 litre chicken stock
- 1 apple, peeled, cored, coarsely chopped
- 1 large potato, peeled, coarsely chopped
- 400g can coconut cream
- CORIANDER OIL
- 1 bunch coriander
- 80ml vegetable oil
- CROUTONS
- 4 slices crusty bread, cut into 2cm cubes
- Olive oil, for drizzling
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Directions
- To make curry paste, process all ingredients until smooth.
- Preheat oven to 200C.
- To make soup, place pumpkin in a bowl. Add oil. Season. Toss to combine. Pour onto a large oven tray in a single layer. Roast for about 20 minutes or until soft.
- Heat a large saucepan over medium-low heat. Cook curry paste, stirring often, for about 15 minutes or until soft and fragrant. Add remaining ingredients. Bring to a boil. Reduce heat and simmer until potatoes are soft. Add roasted pumpkin.
- Remove soup from heat and stand for 10 minutes.
- Meanwhile, to make coriander oil, place coriander in a bowl. Cover with boiling water. Drain and refresh under cold water. Drain. Place in a small blender. Add oil. Season. Blend to form a smooth puree. Strain and reserve oil.
- To make croutons, place bread on an oven tray and drizzle with oil. Season.
- Bake for about 10 minutes or until golden and crisp.
- Blitz soup with a stick blender or blend in small batches until smooth.
- Pour soup into bowls and top with quail eggs and coriander oil. Serve with croutons.
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