My Thai Chicken and Vegetable Soup has been a resounding success with bariatric (weight-loss) patients shortly after surgery. In its smooth, pureed form it is a real red recipe/Full Fluids winner!
Now, hot on its heels comes another Thai soup that I hope will be just as popular. This one uses Red Thai Curry Paste and pureed pumpkin and is suitable for vegetarians. For convenience you can use canned pumpkin. The result is a silky smooth soup with a bit of a kick!
RED THAI PUMPKIN SOUP
Fry Light olive oil spray
1 onion, peeled and chopped
1 tbsp chopped fresh ginger
1 tsp chopped fresh lemon grass (optional)
400 ml can reduced fat coconut milk
425g can solid pack pumpkin or 400g cooked and pureed pumpkin
600 ml vegetable stock
3 tbsp red Thai curry paste
salt and freshly ground black pepper
lime juice to sharpen
chopped fresh coriander to sprinkle (optional)
1. Spray a large pan with Fry Light. Add the onion, ginger, lemon grass (if used) and cook gently for 10 minutes to soften.
2. Stir in the coconut milk, pumpkin, stock, curry paste and salt and pepper to taste, mixing well. Cover and cook for 15 minutes, stirring occasionally.
3. Puree in a blender until smooth. Return to the pan to heat through. Serve with a little lime juice to sharpen and sprinkled with chopped coriander if liked.
* Suitable for Freezing
V Suitable for Vegetarians
WLS PORTION: 1/2
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