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Autumn pumpkin Tom Kha

  • 30 min
    • Preparation 20 min
    • Cooking 10 min
Recipe for One Pot Pressure Cooker Perfect / Perfect Premium

Ingredients

4 People
  • 350 g Hokkaido pumpkin
  • 100 g Spring onions
  • 300 g Eggplant
  • 1 Red onion
  • 2 Tomatoes
  • 1 Galangal
  • 1 Ginger
  • 2 Stalks lemongrass
  • 120 g Mushrooms
  • 5 Kaffir lime leaves
  • 2 Thai chilies, for seasoning
  • 1 tbsp. Tamarind paste
  • 500 ml Coconut milk
  • 50 ml Vegan fish sauce (alternatively soy sauce)
  • 2 tbsp. Brown sugar
  • For the garnish:
  • Coriander and/or Thai basil
  • Limes
  • Salt

Preparation

Step 1
First, cut the pumpkin, eggplant, red onion, tomatoes, and spring onions into bite-sized pieces.
g Hokkaido pumpkin
g Spring onions
g Eggplant
Red onion
Tomatoes
Step 2
Then peel and slice the galangal and ginger and cut the lemongrass stalks into pieces approx. 2 cm thick.
Galangal
Ginger
Stalks lemongrass
Step 3
Put all the ingredients in the pressure cooker, close the lid, heat the pot on the highest setting and once it reaches cooking level 1, cook for 10 minutes.
g Mushrooms
Kaffir lime leaves
Thai chilies, for seasoning
tbsp. Tamarind paste
ml Coconut milk
ml Vegan fish sauce (alternatively soy sauce)
tbsp. Brown sugar
Step 4
Release the pressure and open the lid. Season the soup with salt, divide it among bowls and serve with the herbs and lime.
For the garnish:
Coriander and/or Thai basil
Limes
Salt
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