Thai-inspired Creamy Vegetable Chowder.

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A simple yet rich soup based on butternut squash, sweet potato and coconut with ginger, lemongrass and chilli. I just made it for lunch and thought it was about time I put another recipe up!

Makes 2-3 servings.

The base:

  • oil to sauté
  • 100g onion, chopped
  • 1 large garlic clove, crushed or finely chopped
  • 200g butternut squash, peeled & chopped into small pieces
  • 200g sweet potato, peeled & chopped into small pieces
  • 50g creamed coconut
  • 200mL vegetable stock (or water plus random herbs/spices)
  • 70mL milk (optional)

The spices:

  • tsp of lemongrass paste
  • 1/2 tsp of finely chopped red chilli
  • 2cm piece of ginger, finely chopped

The veggies:

  • oil to stir-fry
  • 2 inch piece of courgette, sliced into thin strips
  • half a red pepper, sliced into thin strips
  • small head of broccoli (approx. the size of the palm of your hand), broken into florets & stem chopped
  • 5 or 6 mushrooms, sliced
  • 2 pieces of baby corn, sliced

VERY IMPORTANT NOTE: This is a foolproof recipe. All the measurements are approximate – add more or less liquid according to the desired consistency, more or less spices according to taste, and vary the amount and type of veggies as much as you like! The creamed coconut is easily replaced with coconut milk; as much or as little as required to give a good consistency but 300-400mL should suit the quantities of ingredients stated here and you probably won’t need the extra milk.

 

1. Heat a small glug of oil in a saucepan, then add the garlic and onion. Sauté until it starts to soften and colour.DSC03204

2. Add the sweet potato, butternut squash and vegetable stock (I had no vegetable stock so I added water with some cayenne, a dash of soy sauce and tiny pinch of sesame & citrus spice blend). Turn up the heat to a boil, cook until the potato and squash are soft.DSC03206

3. Remove from the heat and add the creamed coconut (or coconut milk). Stir to dissolve the coconut. Set aside.DSC03209

4. Heat a frying pan with no oil in it. Add the lemongrass paste, chopped ginger and chilli. Allow the spices to become warm and fragrant, stirring so they don’t burn (about 1 min). Tip these into the saucepan with the potato, squash & coconut.

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5. Use a hand/immersion blender to puree the mixture, or just tip it all into a regular blender and blitz smooth. If using coconut cream you may need to add more liquid here – milk, stock or water – but if you’ve used coconut milk to start you may not; use your judgement/intuition here. Err on the side of caution, you can always add more liquid later.

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6. Pop the frying pan back on the heat, with a glug of oil. Add the vegetables in order – broccoli, courgette, baby corn, red pepper & mushrooms. Stir-fry for 2-3 minutes and then add to the smooth soup base. Stir through, return to the heat for a couple of moments to ensure it’s piping hot.

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Serve garnished if desired – I used finely sliced raw courgette, red chilli & sliced ginger. Toasted cashew nuts would be great too.

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The finished product should have a silky creamy consistency and a warmly spiced almost satay like flavour – a combination of the nutty flavoured squash and sweet potato combined with the Thai seasonings. Nutritious and delicious!

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15 Responses to Thai-inspired Creamy Vegetable Chowder.

  1. i LOVE me a good chowder! and i haven’t ever cooked with thai flavors!! love this!

    • You’ve never…?! Such a yummy fragrant combination, I really really recommend getting hold of some and cooking with them – stir-frys, soups etc. are so delicious with Thai flavours.
      Thanks for commenting! 🙂
      xxx

  2. Oh my – that looks soooo good! I love thai food – I’m definitely going to give this one a go soon!

  3. emily says:

    this looks so delicious! i’m definitely bookmarking it because i’m always looking for soup recipes, especially since it just snowed here. 😦

  4. skinny latte says:

    That looks incredible!!! Yummo, how do you come up with these things? 🙂

  5. That looks SOOO good! Did you make the recipe up yourself?! So bookmarking this!!!

  6. Chef Dennis says:

    what a great take on chowder, such wonderful flavors going on there!!
    thanks for sharing
    Dennis

  7. Eftychia says:

    What a delicious soup. Perfect for a winters day. Thanks for sharing!

  8. briarrose says:

    Beautiful chowder.

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