THAI PUMPKIN AND COCONUT SOUP

Ingredients:

• 1 shallot (chopped)
• 3 makrut lime leaves
• 6 cups of chicken broth
• 3 cloves of garlic (minced)
• 1 piece of galangal (grated)
• 1 fresh red bell pepper (sliced)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 3 tablespoons of fish sauce
• 4 tablespoons fresh lemongrass (chopped)
• 2 tablespoons lime juice (freshly squeezed)
• 1 teaspoon shrimp paste
• 1 teaspoon brown sugar
• 2 cups soft tofu (cut into cubes)
• 2 cups yams (peeled, cut into chunks)
• 3 cups pumpkin (peeled, cut into small pieces)
• 1 large handful baby spinach (washed)
• Half a can of thick coconut milk
• Half teaspoon of turmeric

Preparation:

1. To start, add the chicken broth to a large pot over high heat.
2. Add the shallot, garlic, lemongrass plus stem, chilli, makrut lime leaves and galangal
3. Leave in the fire until boiling
4. Then add the pumpkin and yam
5. Lower the heat a little and simmer gently for 7 minutes.
6. While the soup is cooking, add the spices and seasonings, stirring with each addition: turmeric, ground coriander and cumin, fish sauce, shrimp paste, brown sugar and lime juice
7. Once the squash and yams are soft enough to eat, reduce the heat to low.
8. Add the coconut milk; start with 1/3 can and increase to 1/2 can depending on how creamy you want your soup
9. Stir well, check the taste and adjust the salt and spices
10. Now, to serve add the tofu and spinach
11. Stir gently, in the soup the spinach will wilt instantly
12. Finally, distribute in the bowls and top with fresh basil and cilantro.

Note: you can correct the taste:

• Adding more fish sauce if it is not salty enough.
• Add more lime juice if it's too salty or sweet.
• Add a little more chili to make it more spicy.
• Add a little more brown sugar if it's too sour.
• Add coconut milk if it's too spicy.