Lending a taste of Thailand to a Kiwi favourite


1 large shallot, peeled, cut in half
1 red chilli, cut in half
8cm-piece fresh ginger, peeled, coarsely chopped
3 cloves garlic, peeled
2 limes, zest and juice separated
handful of fresh coriander, leaves and stems separated
1 Tbsp canola oil
3 carrots, peeled, sliced
900g pumpkin, peeled, seeded, cut into 3cm pieces
5 cups chicken stock or water
400ml can coconut milk



Step 1: In a food processor, blend the shallot, chilli, ginger, garlic, lime zest and coriander stems to form a paste-like mixture.

Step 2: Heat a medium heavy pot over medium-high heat. Add the oil and paste and cook for 2 mins or until mixture is fragrant. Add the carrots, pumpkin, stock and all but 2 tablespoons of the coconut milk. Cover and bring to a simmer. Cook for 20 mins or until vegetables are tender.

Step 3: Using a blender, and working in batches, puree the soup with 2 tablespoons of lime juice until smooth and creamy. Season with salt. Ladle soup into bowls and garnish with remaining coconut milk and coriander leaves. Serve with a roti or flatbread for a Thai style.