Asian Pumpkin and Fish Soup - ACF Recipe Booklet
Ingredients (4 servings)
| Amount | Measure | Name |
|---|---|---|
| 1.00 | cup | Coconut milk |
| 1.00 | cup | Knorr Ready-To-Use Thai Style Red Curry Sauce 4 x 0.5 GA |
| 2.00 | cup | Knorr Ultimate vegetable base, prepared |
| 3.00 | tbsp | Fish sauce |
| 2.00 | tbsp | Sugar, brown |
| 2.00 | stalks | Lemongrass , each cut into 1/3 and bruised with the flat of a knife |
| 4.00 | pc | Basil, Thai leaves, chiffonade |
| 0.50 | tsp | Turmeric |
| 2.00 | cup | Squash, butternut , peeled and diced |
| 1.00 | cup | Salmon fillet , diced |
| 1.00 | cup | Clams, fresh , small manila |
| 1.00 | cup | Shrimp , peeled, tail off, |
| 2.00 | cup | Bok choy , diced |
| 2.00 | pc | Citrus, lime , juiced |
| 1.00 | tbsp | Sesame oil |
| 1.00 | floz | Knorr Ready-To-Use Sweet Red Chili Sauce 4 x 0.5 GA |
| 2.00 | cup | Rice cooked |
| 2.00 | stalks | Cilantro Sprigs , for garnish |
Preparation
1. Pour coconut milk and Knorr Thai Red Curry Sauce in a large saucepan. Whisk in the Knorr Vegetable stock, fish sauce and sugar. Add lemongrass, basil, turmeric, and butternut squash; simmer over medium heat until squash is tender. Remove lemongrass. Add clams, simmer 1-2 minutes, then add salmon, shrimp and bok choy. Simmer for an additional 5 minutes. Add lime juice, sesame oil, Knorr Sweet Chili Sauce and simmer another 5 minutes.
2. Ladle into bowls filled with 1/2 cup cooked rice and garnish with sprigs of cilantro.
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