You'll love this intensely flavoured vegan soup!
1 teaspoon white peppercorns
1 coriander root
1 garlic clove
1 teaspoon salted soybeans
500 ml vegetable stock
200 g pumpkin, peeled and finely diced
10 g lemongrass, sliced
20 g shallot, sliced
10 g pumpkin seeds, unsalted, dry roasted
75 g tofu, diced
1 tablespoon vegetarian roasted chilli paste
1 tablespoon light soy sauce
1 pinch salt
50 g coconut cream
2 tablespoons lime juice
1 handful Thai sweet basil leaves (reserve a few to garnish)
1 handful of lime basil leaves
2 tablespoons vegetable oil
Pound the peppercorns, coriander root, garlic clove and soybeans until smooth.
Pour the oil into a saucepan. Stir-fry garlic-coriander paste, pumpkin, lemongrass and shallot briefly over a medium heat. Pour the stock into the pan. Cook over a low heat, covered, for 10 minutes.
Then transfer the mixture to a food processor and blend until smooth. Strain through a sieve then cook for 5 more minutes over a low heat, adding the tofu, chili paste, soy sauce and salt.
Then add the lime juice and coconut cream then taste to adjust the seasoning. Stir in the basil, remove from the heat and serve.