Name: Fragrant pumpkin ans salmon thai noodle soup
Ingredients: 200 g dried rice or egg noodles; 2 tbsp vegetable oil; 3 tbsp soy sauce; 4 kg large pumpkin; 750 g smaller pumpkin (squash or butternut squash); 1 bunch resh coriander (stalks finely chopped and leaves roughly chopped); 4 cloves garlic (peeled and roughly chopped); 6 cm piece of ginger (peeled and grated); 2 red chillies (deseeded and finely chopped); 2 tbs sesame oil; 2 tbs Thai fish sauce ((nam pla)); 1 tsp ground cumin; 3 lemongrass stalks (outer leaves removed, finely chopped); 6 kaffir lime leaves; 400 ml can coconut milk; 1 litre fish stock; 250 g salmon fillets (cut into 1 x 2cm slices); 1 lime (Zest and juice)

Fragrant pumpkin ans salmon thai noodle soup

Course Soup

Cuisine Thailand

Keyword Fish, Pumpkin

Ingredients

200 g dried rice or egg noodles
2 tbsp vegetable oil
3 tbsp soy sauce
4 kg large pumpkin
750 g smaller pumpkin squash or butternut squash
1 bunch resh coriander stalks finely chopped and leaves roughly chopped
4 cloves garlic peeled and roughly chopped
6 cm piece of ginger peeled and grated
2 red chillies deseeded and finely chopped
2 tbs sesame oil
2 tbs Thai fish sauce (nam pla)
1 tsp ground cumin
3 lemongrass stalks outer leaves removed, finely chopped
6 kaffir lime leaves
400 ml can coconut milk
1 litre fish stock
250 g salmon fillets cut into 1 x 2cm slices
1 lime Zest and juice

Instructions

Cook the noodles according to the instructions on the packet, then rinse, toss in 1 tablespoon of the vegetable oil and 1 tablespoon of the soy sauce and set aside.
Cut the top quarter off the large pumpkin, then scrape out and discard the seeds and stringy parts from both parts (you can save the seeds and roast them for snacking). This will be your ‘cauldron’.
Carefully peel, deseed and chop the smaller pumpkin into 1-2cm cubes. You’ll need about 500g.
Blitz the coriander stalks (reserve the leaves for garnishing), garlic, ginger, chilli, sesame oil, vegetable oil, Thai fish sauce, soy sauce, cumin, lemongrass and lime leaves (if usinin a food processor.
Put a large heavy-based saucepan on a medium heat and gently fry the herb and spice mixture for 5 minutes.
Add the coconut milk and stock to the saucepan and stir to combine, then add the pumpkin chunks. Bring to the boil then reduce the heat and simmer gently for about 20 minutes until the pumpkin is tender.
Then add the salmon slices and turn off the heat – they will cook very quickly in the remaining heat, so don’t be tempted to boil it or they will dry out. Remove the pan from the heat and rest for 2 minutes.
Add the lime zest and juice to the pan along with the egg noodles. Pour the hot soup into the pumpkin cauldron, pop the lid back on and place on the table for serving.
Cook’s tip: After use, rinse out the pumpkin cauldron and keep cool to use the flesh for roasting, or for making into soup.

Recipe Notes

cooked by Stefan Gates on Sunday Brunch