Ingredients
- 2-3 coriander roots, washed and chopped
- 60g Butter
- 1 Onion, chopped
- 1 tbsp grated Ginger
- 600g Pumpkin, peeled and chopped
- 3 cups Vegetable Stock
- 1 Lemongrass stem, bruised
- 1 small Chilli, finely chopped (optional)
- 400ml Valcom Coconut Milk/Cream
- 100g Rice Stick Noodles
- Fish Sauce
- Brown Sugar
- Coriander Leaves
- 2 Garlic cloves, crushed
Method
- Heat butter in a saucepan over medium heat.
- Saute onion, ginger, and garlic for 2-3 minutes, until tender.
- Add pumpkin, stock, lemongrass, and coriander root (and chili if used) to the pan. Bring to a boil.
- Reduce heat. Simmer covered for 20 -25 minutes, until the pumpkin is very tender.
- Discard Lemongrass. Hand blend to puree soup until smooth.
- Add Coconut Milk/cream. Bring to a boil on high.
- Reduce heat. Add rice noodles. Simmer for 2-3 minutes, until noodles are tender.
- Season to taste with fish sauce and brown sugar. Serve garnished with coriander leave and chili (if using)
Product used in recipe
- Valcom - Valcom Coconut Milk 165Ml
- Squid Brand - Fish Sauce
