This refreshing salad can eaten as a starter or accompaniment to curries and rice.
Ingredients
- 1 tablespoon oil
- 3 cloves garlic, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 4 cups (1 liter) chicken stock Salt and pepper to taste
- ½ cup (20 g) chopped Thai basil (horapa) leaves (substitute with European basil)
- 2 tablespoons peanuts
- 1 tablespoon toasted sesame seeds
- 1 teaspoon fish sauce
- 2 tablespoons chopped coriander leaves (cilantro)
How to Make It
- Heat the oil in a pan and lightly stir-fry the garlic for 5 minutes till fragrant. Add the pumpkin and chicken stock to the pan and bring to a boil. Cover and simmer for 20 minutes till the pumpkin is tender.
- Transfer to a blender and process till smooth. Return the soup to the pan and add salt and pepper to taste. Add the chopped fresh basil just before serving.