• Shopping List
• Meal Planner
• Collection

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

Directions