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Thai pumpkin soup with smoked tofu in a beige bowl garnished with coriander and birds eye chilli.

Tom Yum Thai Pumpkin Soup with Smoked Tofu

Chef Tripti
Crown Prince pumpkin simmered with tom yum aromatics (lemongrass, galangal, makrut lime leaves, and bird's-eye chilli), blended smooth without coconut milk, and topped with sambal-coated smoked tofu, fried until caramelised.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine Thai
Servings 4

Equipment

  • Large pot to make the soup
  • Frying pan to fry the smoked tofu
  • Stick or Jug blender to blend the soup
  • Digital scales for accurate ingredient measurement

Ingredients
  

Pumpkin soup

  • 1.2 kg Crown prince pumpkin (1 kg after removing seeds)
  • 60 g Lemongrass
  • 20 Makrut lime leaves
  • 50 g Galangal
  • 4 Bird's eye chilli (3 g)
  • 1 Lime for the juice
  • 1 tablespoon Soy sauce
  • 1 litre Vegetable stock
  • 1 teaspoon Sambal paste
  • 1 tablespoon Oil
  • Coriander for garnish

Smoked Tofu

  • 225 g Smoked tofu
  • 1 teaspoon Sambal paste
  • 1 tablespoon Oil

Instructions
 

Pumpkin Soup

  • Wash and pat dry the pumpkin. Remove the seeds and cut into even cubes.
  • Remove the outer layer of the lemongrass, bruise it with the back of a knife or a pestle, then roughly chop.
  • Thoroughly wash, pat dry, and roughly slice the galangal.
  • Defrost the lime leaves.
  • In a large pot, heat the oil and fry the pumpkin for five minutes, until slightly caramelised and golden. Then add the lemongrass and galangal. Sauté for 5 minutes.
  • Add the lime leaves and mix well, then add the bird's eye chilli, vegetable stock, soya sauce and sambal paste. Cover and bring to a boil, then simmer for 15-20 minutes or until the pumpkin is cooked.
  • Once the pumpkin is cooked, let it cool slightly, then blend into a smooth puree.
  • Check the seasoning and adjust. Then add lime juice. If required, reheat before serving.

Smoked Tofu

  • Remove the tofu from its packaging and cut it into small cubes.
  • Add the tofu and sambal paste to a bowl. Mix thoroughly to coat the tofu evenly.
  • In a pan, heat the oil, then fry the tofu pieces in small batches until golden and caramelised. Set aside.

Assembly

  • Pour the soup into serving bowls. Add the fried tofu and coriander leaves for garnish. Serve immediately.
Keyword crown prince pumpkin soup, Smoked tofu, thai pumpkin soup, tom yum soup, vegan soup, vegan tom yum soup
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