Thai Pumpkin Coconut Ramen Soup

Ingredients

• 1 small pumpkin of choice (about 1 kg), peeled and cubed
• Neutral oil for roasting
• 1 tbsp coconut oil or oil of choice
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 stalk lemongrass, trimmed and smashed
• 1 inch ginger, minced
• 1 tbsp green curry paste (adjust to taste)
• 400ml coconut milk
• 500ml vegetable or chicken broth
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1/2 tsp turmeric powder
• 1 tbsp lime juice
• 1 pkt Hakubaku ramen noodles
• 1/4 cup roasted peanuts, crushed
• Garnish options include coriander, thai basil & sliced red chilli

Method

1. Preheat oven to 200°C (400°F). Toss pumpkin cubes with a little oil and roast for 20 minutes until golden and caramelised.
2. Heat coconut oil in a large pot over medium heat. Sauté onion, garlic, ginger, and lemongrass until fragrant.
3. Stir in green curry paste and turmeric, cooking for a minute. Add coconut milk, broth, fish sauce, and brown sugar. Stir well to ensure nothing is stuck to bottom of pot. Add roasted pumpkin and simmer for 10 minutes.
4. Put a small pot of water on to boil.
5. Remove the lemongrass from soup, and blend with a stick blender until silky smooth. Check for taste and add lime or a swirl of coconut milk if needed.
6. Put ramen into boiling water and stir. Once Ramen is no longer stiff, remove and add ramen noodles directly to the soup and stir. Ramen will cook through in soup.
7. Ladle evenly ramen and soup into bowls.
8. Garnish with fresh cilantro, thai basil, red chilli and crushed peanuts. Serve immediately.

Product used in recipe

• VALCOM - VALCOM COCONUT MILK