Thai Pumpkin and Coconut Milk Soup Recipe

Ingredients (22)

• 6 cups chicken stock
• 4 tablespoons fresh lemongrass, minced
• 3 leaves makrut lime, left whole
• 1 shallot, minced
• 3 cloves garlic, minced
• 1 thumb-size piece galangal, grated or sliced thinly into matchsticks
• 1 fresh red chile pepper, sliced
• 3 cups pumpkin, peeled, cut into bite-size chunks
• 2 cups yam, peeled, cut into chunks
• 1/2 teaspoon turmeric
• 3/4 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 to 3 tablespoons fish sauce, to taste
• 1 teaspoon shrimp paste
• 1 teaspoon brown sugar, packed
• 2 tablespoons freshly squeezed lime juice
• 1/3 to 1/2 (13.5-ounce) can thick coconut milk
• 1 to 2 cups cubed tofu
• 1 large handful baby spinach
• Sprig fresh basil, for garnish
• Sprig fresh cilantro, for garnish
• Cooked rice, for serving