Thai Red Curry Pumpkin Soup with Wonton Strips
Ingredients
- 500g diced pumpkin
- 2 Tbsp olive oil
- 1 brown onion, chopped
- 2 white stalks lemongrass, chopped
- 1 Tbsp chopped ginger
- 4 cloves garlic, minced
- 2 Tbsp red curry paste
- 3 cups vegetable broth
- 1 400g can coconut milk
- Coriander to serve
- Chilli oil to serve
Wonton strips
- 1 egg
- 1/3 cup water
- 2 cups flour
- 1/2 tsp salt
Preparation
Heat a heavy bottomed saucepan with 2 tablespoons of olive oil, then sauté onion until translucent.
Add ginger and lemongrass and sauté until fragrant.
Add the garlic and cook for another minute.
Add the curry paste and stir to coat.
Add pumpkin and vegetable broth.
Place a lid over and simmer for about 10 to 15 minutes until pumpkin softens.
Add the coconut milk.
Scoop into a blender and blend until smooth.
Add back to the saucepan and gently heat.
Transfer soup into a bowl and garnish with fried wonton strips, chopped coriander, and a swirl of chili oil.
Wonton strips
In a medium bowl, beat the egg.
Mix in the water.
In a large bowl, combine the flour and salt.
Create a well in the centre and slowly pour in the egg and water mixture.
Mix well.
If the mixture is too dry, add more water until a pliable dough forms.
On a lightly floured surface, knead the dough until elastic.
Cut dough into two balls.
Cover with a damp cloth and let rest for 10 minutes.
Cut each ball into four pieces.
Roll the pieces into squares and slice into 1.5 cm strips.
Heat about 2 cm of oil in a large pan to 180°C.
Fry in batches.
Remove with a slotted spoon when they turn golden.
Drain on a paper towel-lined plate.
Tips
The key to making perfect crisp and light textured wonton strips is to ensure the oil is at 180°C before adding them and to keep the temperature constant to avoid browning too quickly or resulting in oily soggy strips.
