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Global Cooking Company - Thaise Pompoensoep
Thaise Pompoensoep

Pittige maar ook romige pompoensoep door de toevoeging van kokosmelk. Verder alle smaken die je naar de thaise keuken meevoeren. Gember,, citroengras, currypasta etc.


Bereidingstijd:

30 minuten

Ingredienten:

  • 1 buttenut pompoen
  • 3 eetlepels arachideolie
  • 1 ui
  • 1 teentje knoflook
  • 1 eetlepel gehakte of geraspte verse gember
  • 1 klein stukje gele mme jeanette peper (pas op zeer heet!!!)
  • 1 theelepel thaise rode currypasta
  • 1 stengel citroengras
  • 300 ml kokosmelk
  • water
  • thaise vissaus
  • 3 eetlepels grof gehakt vers korianderblad


Bereiding:

  • Schil de pompoen, haal het zaad eruit en snijd de pompoen in blokjes.
  • Snipper de ui, hak de knoflook fijn, hak of rasp de gember en kneus en knoop de stengel citroengras.
  • Verhit de arachideolie in een hoge pan.
  • Voeg ui, knoflook gember, mme jeanette peper, curry pasta en citroengras toe en fruit 1 minuut.
  • Voeg blokjes pompoen toe en fruit 2 minuut mee.
  • Voeg kokosmelk en zoveel water toe dat de pompoen net onderstaat.
  • Breng aan de kook en laat ca 15 minuut koken totdat de pompoen zacht is.
  • Haal de citroengras eruit en gooi weg.
  • Pureer de soep met een staafmixer glad.
  • Corrigeer op smaak met thaise vissaus.
  • Garneer met korianderblad

 

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