The volume of water is a guide. Add three-quarters of the amount in the recipe, then look at the consistency after it’s pureed. You can add more if required.
*If you’re on the 5-night plan coriander is a shared ingredient, use half for this recipe.
Thai buttercup soup with pad Thai salad and grilled lime garlic bread
Cook time: 45 minutes
couple, family
Ingredients
Ingredient
Couple
Family
Onion
Couple
1Family
2Garlic
Couple
4 clovesFamily
6 clovesThai curry paste
Couple
1 pottleFamily
1 pottleButtercup pumpkin
Couple
1 smallFamily
1 largeCoconut milk
Couple
1 tinFamily
2 tinsWater
Couple
1 - 2 tinsFamily
2 - 3 tinsBean sprout
Couple
1 bagFamily
1 bagCiabatta buns
Couple
2Family
4Lime garlic butter
Couple
1 pottleFamily
1 pottle Crushed peanut
Couple
1 packFamily
1 packLime
Couple
1/2Family
1Coriander*
Couple
All /HalfFamily
All/HalfInstructions
1
Pre heat oven to 180.
Peel, deseed and dice the pumpkin into 3cm cubes.
Toss the pumpkin with oil and salt and roast for 20 until golden and tender.
2
Peel, chop in half, then slice the onion.
Peel and mince the garlic.
In a large pan, sweat the onions in a little oil for about 3 minutes, until soft.
Add the garlic, a pinch of sugar and three-quarters of the curry paste.
Cook for another 2 minutes.
Add three-quarters of the water and a good pinch of salt. Bring to a gentle simmer.
3
Remove the coriander leaves from the stalk, and place the leaves in a bowl. Thinly slice the stalk and place in the soup
Once the squash is cooked add to the pot.
Add the coconut milk and cook for 5 mins. Remove from heat.
Switch the oven to grill.
4
Puree until smooth. If it’s too thick, add more water.
Taste and add more salt, a pinch of sugar, or more curry paste, to taste.
Cut the bread in half and spread with the lime garlic butter. Grill until golden, a little char is good.
5
Add the bean sprouts and peanuts to the coriander leaves, season with a little salt and squeeze in lime juice.
Serve soup topped with pad Thai salad and grilled garlic bread on the side.
