Asian Soup with Pumpkin and Broccoli

Looking at the long lists of ingredients for Asian soups, we often think that this dish is not for us, it is difficult and time-consuming to prepare it. Using this soup as an example, we will try to dissuade you. So, prepare the spicy pasta in advance – it keeps well in the refrigerator for a couple of days. You can also bake the pumpkin in advance. You can even boil the noodles in a few days – just do not forget to rinse them thoroughly with cold water. And what remains? It remains to fry the broccoli and make the base of the soup, put the noodles and vegetables in it. This is no more than 15 minutes along with washing dishes.

Cook:  45 mins

Servings: 4

Ingredients

• 750 ml vegetable broth
• 250 ml coconut milk
• 200 g thin rice noodles
• 600 g pumpkin
• half a head of broccoli, about 300 g
• 3 tbsp fish sauce
• juice of half a lime
• 1-2 tbsp sugar
• vegetable oil
• soy sauce
• cilantro, chili, and green onions for serving

For spicy pasta:

• 2-4 red chili peppers
• 6 cloves of garlic
• 5 cm ginger root
• 10 sprigs of cilantro
• 2 stems of lemongrass
• 2 shallots
• 1 tbsp coriander seed
• 1.5 teaspoon. ground turmeric
• 1 teaspoon curry powder

Directions

1. Fry coriander seeds in a dry frying pan, shaking it all the time, 2 minutes. Pour into a mortar and grind.
2. Peel the garlic, ginger root, and shallot and cut into several pieces. Chop the cilantro coarsely. Peel the top leaves of the lemongrass, cut off the bottom third, and crush it with a hammer. Remove seeds from chili peppers.
3. Place all the paste ingredients in a blender bowl, add 4 tbsp water and grind until smooth.
4. Preheat oven to 225 ° C. Line a baking sheet with parchment. Peel the pumpkin and cut it into cubes. Drizzle with soy sauce and 1 tbsp vegetable oil, transfer to a baking sheet, and bake for 30 minutes, until golden brown.
5. Disassemble the broccoli into florets. If they are large, cut them into several pieces. Heat 1 tablespoon in a skillet. l. oil and fry the broccoli for 1 minute. from each side. Remove from heat, season with soy sauce.
6. Prepare noodles according to package directions.
7. Heat 1 tablespoon in a saucepan. l. vegetable oil, add the spicy paste, and fry, stirring constantly, for 5 minutes, the paste should darken slightly. Pour in vegetable broth and coconut milk, bring to a boil. Add fish sauce, lime juice, and sugar, taste, and adjust as needed.
8. Divide the rice noodles into bowls, top with the soup, and add the pumpkin and broccoli. Sprinkle with cilantro leaves, chopped green onions, and hot pepper circles.

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