Friday, October 17, 2008
Jamie Oliver's Pumpkin Rice Laksa Soup
I got this recipe from Sarah. I have to confess that I haven't made it yet, but with the list of ingredients in it, I don't see how it could disappoint. Thank you Sarah and WebMD.
1lb 6oz pumpkin, butternut squash, or acorn squash, halved, peeled, and deseeded
small handful of lime leaves (have those in our garden if you need)
2 to 3 chilies, deseeded and finely sliced (we have Thai birds and jalapenos in the garden too)
2 cloves garlic, peeled and finely sliced
2 thumb size pieces of fresh ginger, peeled
3 sticks lemongrass, outer leaves removed (you can find this at RN rather inexpensively)
Large handful fresh cilantro, leaves picked, stalks chopped
1 tsp (heaping) five-spice powder
1 tsp ground cumin
Olive Oil
1 white onion, peeled and finely sliced
2 1/2 c chicken or vege stock
1 c basmati rice
2 x 14oz cans coconut milk
Sea salt and freshly ground black pepper (I have found that for soups I use the Sel Gris and not the Fleur de sel)
juice of 1 to 2 limes
Optional Garnishes: 1 fresh red chili, sliced; fresh coconut grated.
Chop the squash or pumpkin flesh into 2" cubes. Process the lime leaves, chilies, garlic, ginger, lemon grass, cilantro stalks, five-spice powder, and cumin together. Remove any stringy bits. Put this mixture in a pan with oil and the finely sliced onion and cook gently for 10 mins to release the flavors. Add the pumpkin and stock to your dutch oven or pot. Add the cooked mixture to the pumpkin and stock being sure to deglaze the pan to get all the good stuff.
Bring the soup to a boil and then reduce the heat and simmer with the lid on for about 15 min. or until the pumpkin/squash is tender. Add the rice and give it a good stir. Continue to simmer with the lid on until the rice is cooked, then remove the lid. Add the coconut milk, stir again, and taste with salt and pepper. To give the soup some sharpness add the lime juice. Top with your optional garnishes if desired upon serving.
1lb 6oz pumpkin, butternut squash, or acorn squash, halved, peeled, and deseeded
small handful of lime leaves (have those in our garden if you need)
2 to 3 chilies, deseeded and finely sliced (we have Thai birds and jalapenos in the garden too)
2 cloves garlic, peeled and finely sliced
2 thumb size pieces of fresh ginger, peeled
3 sticks lemongrass, outer leaves removed (you can find this at RN rather inexpensively)
Large handful fresh cilantro, leaves picked, stalks chopped
1 tsp (heaping) five-spice powder
1 tsp ground cumin
Olive Oil
1 white onion, peeled and finely sliced
2 1/2 c chicken or vege stock
1 c basmati rice
2 x 14oz cans coconut milk
Sea salt and freshly ground black pepper (I have found that for soups I use the Sel Gris and not the Fleur de sel)
juice of 1 to 2 limes
Optional Garnishes: 1 fresh red chili, sliced; fresh coconut grated.
Chop the squash or pumpkin flesh into 2" cubes. Process the lime leaves, chilies, garlic, ginger, lemon grass, cilantro stalks, five-spice powder, and cumin together. Remove any stringy bits. Put this mixture in a pan with oil and the finely sliced onion and cook gently for 10 mins to release the flavors. Add the pumpkin and stock to your dutch oven or pot. Add the cooked mixture to the pumpkin and stock being sure to deglaze the pan to get all the good stuff.
Bring the soup to a boil and then reduce the heat and simmer with the lid on for about 15 min. or until the pumpkin/squash is tender. Add the rice and give it a good stir. Continue to simmer with the lid on until the rice is cooked, then remove the lid. Add the coconut milk, stir again, and taste with salt and pepper. To give the soup some sharpness add the lime juice. Top with your optional garnishes if desired upon serving.
