Heat oil in a Dutch oven over medium heat. Add onion and cook until softened, about 5 to 6 min. In a small bowl, mix together curry, fish sauce and water to make a paste. Stir paste into onions and cook for 1 min. or until fragrant. Add pumpkin puree and stir until combined. Add stock and stir to combine. Bring to a boil, add lime leaves, then reduce heat and simmer for 20 min. Add coconut milk and simmer for 10 more min. Remove lime leaves before serving.

Top with cilantro and a dash of fish sauce, if desired. Make the soup a little heartier by serving it over cooked white or brown rice.

ITEMS IN THIS RECIPE

Red Thai Curry

102

Select Size

Organic Fines Herb Bouillon Cubes

33

$5.05

3.8oz  

$5.05

Dried Makrut Lime Leaves

72

$10.65

0.50oz Bag  

Net 0.50oz

$10.65