Sunflower Curry Soup Recipe
malaysian-style coconut broth, kuri squash custard, pickled sunflower seed, peekytoe crab (gf/df)(veg available)
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Ingredients
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Coconut Broth
Kuri Squash Custard
Pickled Sunflower Seeds
Crab (optional)
Method
Coconut Broth
- 1
Prepare the Coconut Broth
In a large pot, combine coconut milk and vegetable broth over medium heat.
- 2
Add Aromatics
Add the smashed lemongrass, sliced galangal, lime leaves, red curry paste, salt, and black pepper. Stir well to combine.
- 3
Simmer
Bring the mixture to a simmer and cook for about 20 minutes, allowing the flavors to meld. Remove from heat and strain out the solids if desired.
Kuri Squash Custard
- 4
Prepare the Kuri Squash
Steam or boil the kuri squash until tender, about 15 minutes. Drain and allow to cool slightly.
- 5
Blend the Custard Mixture
In a blender, combine the cooked kuri squash, coconut cream, eggs, grated nutmeg, and salt. Blend until smooth.
- 6
Bake the Custard
Pour the mixture into a greased baking dish and bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until set.
Pickled Sunflower Seeds
- 7
Prepare the Brine
In a small saucepan, combine apple cider vinegar, water, salt, and sugar. Bring to a boil, then remove from heat.
- 8
Crab (optional)
- 9
Prepare the Crab
If using, gently fold the peekytoe crab meat into the coconut broth just before serving.
