泰式金瓜浓汤

材料
橄榄油2大匙
黄洋葱1个,切细碎
胡萝卜碎1杯
番茄果肉酱3大匙
红咖喱酱2大匙
蒜头3瓣,切碎
新鲜姜茸1大匙
犹太盐¾小匙
金瓜派用香料½小匙
金瓜果肉1罐
低盐蔬菜高汤4杯
椰浆1杯
青柠汁2小匙
装饰料(可选)
烤香的金瓜籽
芫荽叶
青洋葱
做法
- 在大型汤锅或铸铁锅中,用中火加热清油,加入洋葱和蘑菇翻炒7-8分钟至熟软,加入洋葱碎和胡萝卜,煮8分钟至蔬菜熟软。
- 拌入番茄果肉酱、红咖喱酱、蒜头碎和姜茸,继续翻拌4-5分钟至番茄变成深红色并开始粘锅,加入盐和香料。
- 加入金瓜果肉和高汤,搅拌均匀,用木汤匙搅碎锅底的黏块,一起煮滚后转小火,继续焖煮15分钟。
- 把煮好的热汤小心倒入搅拌机中,把盖子上的透气孔打开,用干净的棉布或纸巾盖住,既能透气,又能防止汤汁外溅。把热汤搅打至柔滑。你也可以使用乳化搅拌器直接在锅中搅打。
- 把搅拌好的汤倒回锅中,拌入椰浆,如有需要可以再加热1-2分钟。拌入青柠汁,倒进汤碗中,随意装饰即可。
Thai Pumpkin Soup
Ingredients
2 tbsp olive oil
1 yellow onion, finely chopped
1 cup chopped carrots
3 tbsp tomato paste
2 tbsp red curry paste
3 garlic cloves, minced
1 tbsp minced fresh ginger
¾ tsp kosher salt
½ tsp pumpkin pie spice
1 can pumpkin puree
4 cups lower-sodium vegetable broth
1 cup canned coconut milk
2 tsp lime juice
Optional Garnishes
toasted pumpkin seeds (pepitas)
cilantro
green onion
Method
- Heat oil in a Dutch oven or large soup pot over medium-high heat. Once hot, add onions and carrots, cook for 8mins until veggies start to soften.
- Stir in tomato paste, curry paste, garlic and ginger. Cook for 3-4mins, stirring occasionally until tomato paste turns brick red and starts sticking to the pan. Add salt and pumpkin spice.
- Add pumpkin puree and broth, stir well to combine. Use a wooden spoon to release any browned bits stuck to the bottom of the pan. Bring soup to a boil, reduce heat and simmer for 15mins.
- Carefully transfer soup to a high power blender. Remove center piece of blender lid and place a clean towel over opening to allow steam to escape and avoid splatters. Blend until smooth. Alternatively, can use an immersion blender and blend soup right in the pot.
- Pour blended soup back into pot and stir in coconut milk. If needed, reheat for another 1-2mins. Stir in lime juice, ladle soup into bowls, add garnishes of choice.
食谱提供 Jamie Vespa@Dishing Out Health 雨季的新加坡温度骤降,连风扇都不用开的天气,要是能来一碗热汤,该多么开心啊! 小编特别整理4道西式浓汤食谱,许多人都喜欢喝的蘑菇浓汤、金瓜浓汤皆在其中,4道均为素食食谱;你也可以适当调整变成非素食版,做好的汤也可以存放在密闭的容器,冷藏最多4天或冷冻最多3个月,一次多做点,之后再加热,味道也不会变! 提供加热小贴士:冷冻的汤最好提前换进冷藏室过夜,重新加热可用中火,需要不断搅拌,可以根据情况再加入高汤、水或牛奶,调整浓稠度。
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