Coconut pumpkin soup, © Hero at the stove© Hero at the stove

Ingredients for 4 servings

  • 1 tablespoon vegetable oil
  • 185 g ready-bought Laksa paste (available at the Asian shop)
  • 150 ml of wine
  • 500 ml chicken broth
  • 800 ml of coconut milk
  • 2 tablespoons fish sauce
  • 1-2 potatoes, peeled and diced
  • 800 g Hokkaido pumpkin, diced
  • 250 g of dried rice noodles Vermicelli, cooked
  • 1 bunch of coriander
  • 2-3 spring onions cut into rings
  • 2 mild red chilies, cut into rings
  • The preparation of the tofu can be found here .
  • 1 to 2 glasses of wine for the cook

Heat the oil in a large pot. Sauté the Laksa paste for 1 minute until it smells. Deglaze with the wine and cook briefly. Broth, coconut milk and fish sauce and bring to a boil. Add the potato cubes, cook gently and puree with the hand blender. Boil again and add the pumpkin and cook for about 12 minutes until the pulp is firm. Distribute vermicelli or mie noodles in soup bowls, which have been prepared in hot water, and pour over the soup. Then serve the roasted tofu, spring onions, coriander, chili and savoy cabbage leaves (see below) and serve hot.

Savoy chips
Ingredients for 2 plates

  • 6 savoy cabbage leaves
  • 3 tbsp olive oil
  • 1 tsp mustard
  • salt and pepper
  • 1 to 2 glasses of wine for the cook

Wash cabbage leaves and leave to dry. Then cut the leaves into pieces.
Put the oil, salt, pepper and mustard in a bowl and stir, then put the individual leaves in it and place on two baking sheets lined with baking paper. Bake for 45 minutes at 110 degrees. Allow to cool and nibble.

Source: Blog post hero at the stove

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