Creamy Pumpkin Coconut Soup — Canh Bi Do Chay
Vietnamese chay pumpkin and coconut soup with cubed kabocha squash simmered with shallot, ginger, and shiitake in a light coconut-mushroom broth, finished with scallion, cilantro, and white pepper, served alongside jasmine rice.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 60g dried shiitake in hot water 10 minutes until plump, drain, halve, reserve 200ml soaking liquid. Mince 60g shallot and 6 garlic cloves. Slice 60g ginger into matchsticks, 40g scallion thin, 2 chilli into rings. Cut 600g kabocha into 3cm cubes.
Boil
Rinse 200g jasmine rice until water runs clear. Add to a small pot with 360ml cold water and pinch of salt, bring to boil over high heat 3 minutes, cover, reduce to lowest heat 12 minutes until fluffy and tender. While rice cooks, continue with soup.
Saute
Heat 2 tbsp oil in a heavy pot over medium heat 1 minute. Add shallot, garlic, ginger 1 minute until fragrant, then shiitake 1 minute until edges turn glossy and mushrooms soak up residual oil.
Simmer
Pour in 1 cup cold water, 200ml shiitake soaking liquid, 2 tbsp soy sauce, 2 tsp mushroom seasoning, 2 tsp brown sugar, 1 tsp salt. Bring to boil over high heat, drop in pumpkin cubes, reduce to gentle simmer 18 minutes until fork-tender.
Build
Pour 400ml coconut milk over low heat 3 minutes until broth turns silky pale orange and pumpkin edges break down slightly. Stir 1 tsp white pepper through off heat for final bloom.
Plate
Mound rice in bowls alongside deep soup bowls. Ladle soup with pumpkin and shiitake mounded in centre, scatter scallion, cilantro, chilli rings on top. Serve immediately while hot.
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