Autumn pumpkin Tom Kha

Name: Autumn pumpkin Tom Kha
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 Portions
Ingredients: 87.5g g Hokkaido pumpkin; 25g g Spring onions; 75g g Eggplant; 0.25 Red onion; 0.5 Tomatoes; 0.25 Galangal; 0.25 Ginger; 0.5 Stalks lemongrass; 30g g Mushrooms; 1.25 Kaffir lime leaves; 0.5 Thai chilies, for seasoning; 0.25 tbsp. Tamarind paste; 125ml ml Coconut milk; 12.5ml ml Vegan fish sauce (alternatively soy sauce); 0.5 tbsp. Brown sugar

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.

350 g Hokkaido pumpkin

100 g Spring onions

300 g Eggplant

1 Red onion

2 Tomatoes

Step 2

Then peel and slice the galangal and ginger and cut the lemongrass stalks into pieces approx. 2 cm thick.

1 Galangal

1 Ginger

2 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.

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

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