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Recipe Mon Jan 11 2010
15-Minute Meal: Kabocha Soup under Thai Influence
As far as the ratio of time required to tastiness achieved is concerned, this thick kabocha soup might very well be the winner. The soup gets its sweetness from kabocha, a Japanese pumpkin/squash that many farmers market vendors carry, as well as from the coconut milk. Kabocha's naturally strong sweetness is balanced by the heat from the red curry paste and the salty, savory flavor of the nam pla (Thai fish sauce). Addition of a carrot boosts the pretty orange color, not to speak of the nutrition.
Thai Kabocha-Coconut Soup (serves two)
1/4 medium kabocha
1 carrot
1 1/2 cup coconut milk
1 teaspoon Thai red curry paste
2 teaspoons fish sauce (adjust to taste)
Boil chopped kabocha and carrot in just enough water until tender. Discard the water and add coconut milk, red curry paste and fish sauce. With an immersion blender, blend everything until smooth. Serve with (or in) crusty bread.
