You can use pumpkin, sweet potato, zucchini or any combination of vegetables.
Put the veggies in a saucepan, cover with water and boil until tender.
Melt the coconut oil in a hot frying pan and add the curry paste, ground turmeric, finely chopped onion and crushed garlic. Fry until onion is soft and translucent. Add kaffir lime leaves and coconut water and bring to a boil. Gently simmer for 3-5 minutes.
Drain the water from the boiled pumpkin and leave the pumpkin in the saucepan. Add the coconut water mix from the frypan to the saucepan with the pumpkin in it and then add the coconut milk, palm sugar, lime juice, salt and fish sauce. Heat through.
Remove from heat and blend all the ingredient together (either with a bamix or in a blender) until you have a thick, soup-like consistency.
Return to heat and check the flavours. Add more coconut water for a lighter soup, more coconut milk for a creamier soup and adjust the salt, sugar & lime juice to your preference.
If desired, garnish with coriander leaves, coconut cream and finely sliced chilli.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (37g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 47 | ||
Calories from Fat: 31 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 696mg | 24 % | |
Potassium 69.7mg | 2 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 3.6g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 47
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