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Notes:
Vegan chicken stock: Some supermarkets carry vegan chicken and beef stock. Check the labels in the mainstream stock and health food sections. But you can always just use veg stock.
Vegan fish sauce: Try to find it in your local Asian market or health food store. There are brands that produce amazing versions.
This is an edited extract from Smith & DELI-cious by Shannon Martinez & Mo Wyse published by Hardie Grant Books RRP $50 and is available in stores nationally.
Photography: Bonnie Savage
Thai curry pumpkin and coconut soup recipe
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Serves: 4
Ingredients
Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.
What to do
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Heat the oil in a large saucepan and fry the onion, chilli, ginger and garlic until soft. Add the curry paste and cook out for 1 minute, then add the pumpkin and stir until well coated.
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Pour the stock over the pumpkin and add the pandan leaves, fish sauce, coriander stalks and kaffir lime leaves. Simmer over a medium heat until the pumpkin is very soft, then add the coconut milk and continue simmering for a further 5 minutes.
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Remove the pandan and kaffir lime leaves, then blend until smooth using a regular or hand-held blender. Season to taste, then finish with coriander leaves and lime juice.
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