Light And Refreshing
Thai Squash Soup
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps dried Wood Ear Mushrooms (chopped)
- hot water
- 1 onion (sliced)
- ¾ inch fresh ginger (finely chopped)
- 1 small Hokkaido pumpkin (deseeded and diced)
- 1 red chili pepper (slit open lengthwise)
- 2 cups Vegetable broth
- 1 ⅔ cups Coconut milk
- 2 Tomatoes (deseeded and chopped)
- 2 skinless, boneless Chicken breasts (cut into strips)
- salt
- peppers
- light soy sauce
- To garnish
- Thai Basil
Preparation steps
1.
Soak the jelly ear fungus in a little hot water.
2.
Put the onion, ginger, pumpkin and chilli into a pan with the vegetable broth. Bring to a boil and cover the pan. Simmer for 20 minutes.
3.
Remove the chilli and discard. Remove half the vegetables from the broth and set aside.
4.
Finely puree the remaining vegetables with the broth.
5.
Drain the jelly ear fungus and add to the soup with the coconut milk. Bring to a boil. Boil for 2-3 minutes, then return the reserved vegetables to the soup.
6.
Add the tomatoes and chicken to the soup and bring to a boil. Cook gently for 7 minutes until the chicken is cooked.
7.
Season to taste with salt, pepper and soy sauce and ladle into bowls. Serve garnished with basil.
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