Coconut Curry Soup with Pumpkin, Peas and Brown Rice

It's rainy here tonight and I was very glad to come home to a delicious bowl of soup that I has pre-made last night, all ready for my late return home. I based it on a yummy soup my mum has made a few times, with my own additions of course, and it was delicious! I highly recommend you give this one a try for a quick dinner idea.

I used pumpkin and peas but it could easily be made with any veges, or chicken or fish. I was originally going to use the very first of the new season's asparagus, but decided to instead save it for a special dish, all of it's own! I love asparagus, and am very excited that the season is almost here, even if it does mean farewelling by beloved brussel sprout until next winter.

This is coming straight out of my brain from last night, so if the seasoning is a bit light, add more... :)


Coconut Curry Soup with Pumpkin, Peas and Brown Rice

1 tin coconut cream
1 1/2 tins chicken or vege stock (I used my empty coconut cream tin to measure this)
3 cloves garlic, grated or finely chopped
2 cm fresh ginger, grated
2 Tbsp green curry paste
3 Tbsp lime juice
2 Tbsp lemon juice
3-5 kaffir lime leaves
2 cups diced pumpkin
1/2 cup peas
1 1/2 cups brown rice, cooked 
Salt and pepper to taste
Fresh chopped coriander

In a medium sized pot, bring to a gentle boil the coconut cream, chicken stock, ginger, garlic, curry paste, lemon juice, lime juice and kaffir lime leaves. Simmer gently for 10 minutes, then add the diced pumpkin and simmer until pumpkin is cooked (about 5 minutes, depending on the size of the pieces). To the soup add peas, salt, pepper and about half of your fresh coriander. Stir until peas are warmed through. To serve, place warm brown rice in the bottom of your bowl, ladle over soup and sprinkle with chopped coriander to garnish. I also added a handful of greens to mine before I ate it, since I can't get enough of them!