I got this from the chef on the Regent Seven Seas Paul Gaugin cruise ship!
Heat the oil in a medium saucepan and saute the shallots, ginger root and chiles over moderate heat, stirring constantly for three minutes.
Add the stock, coconut milk, lemongrass, fish sauce, pumpkin puree and sugar.
Bring to a simmer, then cook, uncovered over low heat, stirring occasionally for about 10 minutes.
Stir in the lime juice and cilantro.
Salt and pepper to taste.
Serve immediately and sprinkle with the peanuts and scallions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (705g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 246 (44%)|
|Amt Per Serving||% DV|
|Total Fat 27.4g||36 %|
|Saturated Fat 11.5g||58 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 14.4mg||4 %|
|Sodium 1799.9mg||62 %|
|Potassium 926mg||24 %|
|Total Carbohydrate 63.7g||19 %|
|Dietary Fiber 14.3g||57 %|
|Sugars, other 49.4g|
|Protein 18.4g||26 %|
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Calories per serving: 554
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