Pumpkin Khao Soi with sweet sticky Pork and Egg noodles – (soup)

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Hello my dear wonderful readers!!

How are you all doing today? I cannot believe its already November and the year is coming to an end. The air is a little chilly and I pulled out my baby’s jackets and I realized I have to buy him new ones 🙂 . How time flies.

Anyways, so this time I am back with a lovely creamy, bold soup. Now traditionally it is made without the pumpkin and usually it goes with chicken. But this time I decided to make the soup creamy and thick and give it a new dimension.  Hence the pumpkin.Trust me this soup is a meal in itself. You can make it completely vegan my omitting the pork but I wanted that little extra protein and so the addition of pork.

We absolutely love noodles at home. May it be rice, buckwheat, whole wheat, egg any sort, is always welcome. So the recipe calls of egg noddles but if you cannot get a hold of them then go ahead and use any noodle that you like. Just make sure that you add them just before you serve them in a bowl, or else they tend to absorb all the moisture from the soup and then just turn mushy. No one wants a mushy bowl of noodle soup right? This is not your typical noodle in a broth.

 

Preparing the Pork :-
Ingredients

  1. Pork – 400 gms ( lean fillet)
  2. Oil – 1 tsp
  3. Garlic – 1 tbsp ( choppped)
  4. Oyster Sauce – 1 tbsp
  5. Soya Sauce – 1 tsp 
  6. Brown Sugar / Palm Sugar – 3 tsp 
  7. Salt – to taste ( 1.2 tsp)
  8.  Pepper – 1.2 tsp 

Instructions :-

  1.  In a non stick pan, add the oil. When the oil is hot, add the garlic and cook till soft
  2. Then add the rest of the ingredients and cook on high for 2 min
  3. Then cover and cook for 5 min on medium heat
  4. Finally open the lid and cook till all the moisture is out 
  5. Remove the cooked pork from the pan and toss out any excess fat on the pan

To Prepare the Pumpkin

 

Ingredients :-

  1. Pumpkin – 4 cups (skin peeled, innards removed and chopped)
  2. Potato – 1 cup ( chopped)
  3. Ginger – 1 tbsp ( choppped)
  4. Salt – 1 tsp
  5. Water – 4 cups

Instructions :-

 

  1. In a large pot, combine all the ingredients and place on medium heat
  2. Cook till the pumpkin and potatoes are soft
  3. Once they are soft, spoon them out, into a blender
  4. Make a fine paste and set aside


To make the Khao Soi Paste :-

  1.  Dried Red chilies – 25
  2. Water – 1/2 cup
  3.  Garlic – 20
  4. Ginger – 2 tbp ( chopped fine)
  5. Cilantro leaves and steam – 1 cup ( packed)
  6. Shallots – 13 
  7. Turmeric Powder – 1 tsp
  8.  Coriander Powder – 1 tsp
  9. Garam Masala Powder – 1/2 tsp 

Instructions :-

  1.  Heat water till boiling point
  2.  Place all the dried chillies into the boiling hot water and let them soak for 30 mins
  3. Later in the bowl of a blender add all the ingredients along with the soaked red chillies and the water and blend to make a fine thick paste
  4. Set aside ( you can use as much as you want for this recipe and freeze the rest for later use)

Making and Assembling the soup 

Ingredients for the soup :-

  1.  Egg noodles – 250 gms 
  2. Oil – 2 tbsp
  3. Yellow Bell Pepper – 1/2 cup ( finely sliced)
  4. Red Bell Pepper – 1/2 cup ( finely sliced)
  5. Chicken Broth – 2 cups
  6. Basil Leaves – hand full 
  7. Lime Juice – 3 tbs
  8. Coconut Milk – 1 can 
  9. Coriander and lime for the final garnish 


 Instructions :-

  1.  In a large pot, heat oil 
  2.  Then add Khao Soi Paste and cook till the oil separates from the mixture
  3. Then add the pumpkin and potato mixture
  4.  Cook and combine for 2 mins .Then Bell Pepper and chicken broth
  5. As the mixture begin to simmer add the coconut milk. Again mix well 
  6. Mix well and bring to a boil again ( on medium heat)
  7. Once the mixture boils, add the basil leaves, lime juice and salt according to taste
  8. Cover and cook for another 5 mins and you are ready!
  9. While serving, first add the soup into a bowl, then add the noodles, the pork and finally garnish with some fresh corinader , lime and basil leaves! Yummm!!   
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