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The New York Times recipe: Butternut pumpkin and green curry soup

The New York Times recipe: Butternut pumpkin and green curry soup

Green curry paste, coconut milk and fish sauce take this butternut pumpkin soup to the next level. Don't skip the peanut-coconut-lemongrass topping, which draws inspiration from miang kham, a popular snack in Thailand and Laos. It adds crunch where creaminess is front and centre.
For the soup:
4 tbsp coconut oil or neutral-tasting oil
3 medium shallots, diced
1 (5cm) piece of fresh ginger, peeled and thinly sliced
1 lemongrass stalk, cut into 7.5cm pieces
Salt flakes
2 medium butternut pumpkins (about 1.8kg), peeled, seeded and cut into about 2cm cubes
2 (400ml) cans coconut milk
6 to 8 tbsp Thai green curry paste, or to taste
3 tbsp fish sauce
3 to 4 cups water or chicken stock, preferably homemade
For the garnish:
¾ cup raw peanuts
¾ cup unsweetened raw coconut flakes
2 tbsp fish sauce
8 small dried red chillies, thinly sliced
1 tbsp neutral-tasting or melted coconut oil
1 tbsp minced lemongrass
1 tsp sugar
10 lime leaves, thinly sliced (optional)
Handful of Thai or Italian basil leaves
2 to 3 limes, quartered
Step 1
Heat oven to 150C. Melt oil in a large Dutch oven or soup pot over medium-high heat. When oil shimmers, add shallots, ginger, lemongrass and a generous pinch of salt. Reduce heat to low. Cook, stirring occasionally, until shallots are tender and just starting to brown, about 18 minutes.
Step 2
Add pumpkin, coconut milk, curry paste, 3 tbsp fish sauce and 3 cups water or stock. Increase heat to high. When liquid comes to a boil, reduce to a simmer and cook the soup covered until squash is tender, about 25 minutes.
Step 3
Make garnish while soup cooks: In a medium mixing bowl, toss together peanuts, coconut flakes, fish sauce, chillies, 1 tbsp oil, the minced lemongrass, the sugar and the lime leaves, if using.
Step 4
Spread mixture out on to a baking tray in a single layer. Bake for 18-20 minutes, stirring every 3 minutes after the first 10 minutes. Remove from oven when coconut is deep golden brown, and pour mixture immediately into a bowl to prevent overcooking. Stir to combine, and set aside.
Step 5
Remove soup from heat. Remove lemongrass stalks from pot. Use a hand blender to puree soup. Alternatively, transfer soup in batches to a blender or food processor and puree. Taste and adjust for salt and curry paste. Add water or stock to thin soup to the desired consistency.
Step 6
Thinly slice the basil leaves and arrange on a small plate or platter, along with lime wedges and peanut mixture. Serve soup hot with garnishes.
Serves 6-8
Total time: About 1 hour
This article originally appeared in
The New York Times
.
© 2023 The New York Times Company

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Coming out an 'indelible memory' with lasting impacts
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Coming out an 'indelible memory' with lasting impacts

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His mother, who Mr Wright had expected to be more accepting, did not respond the same way. "She was horrified," he said. "We've not had a great relationship since then." Almost 45 per cent of LGBTQI youth experience high or very high levels of psychological distress and almost half (48 per cent) have seriously considered suicide - more than three times the rate of their heterosexual peers. The impact of rejection could be particularly devastating for young people beginning to understand and explore their identities, Online Psychologists Australia clinical psychologist Michelle Olaithe said. "We are seeing increasing numbers of youth questioning their sexuality or gender, reaching out to us out of fear of a lack of acceptance from the adults in their life, or are already facing discrimination and prejudice," she said. "The impacts of this experience can continue to be damaging for the rest of their lives if they do not get support." Three in four LGBTQI people have experienced a mental disorder at some point in their lives. This is not due to a predisposition to poor mental health within the community but rather stigma, discrimination and a lack of acceptance, particularly from those closest to them. Many people did not realise just how much their first reaction impacted someone who has come out to them, Online Psychologists Australia chief executive Sarah Richardson said. "The truth is, when someone comes out to you, they're opening up in an incredibly vulnerable way - they're not just telling you something personal, they're asking for acceptance and for safety," she said. "The best response is to lead with love: say 'thank you for trusting me', tell them you support them. "You don't need to have all the answers. Just being warm, open and non-judgmental can mean everything in that moment." 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His mother, who Mr Wright had expected to be more accepting, did not respond the same way. "She was horrified," he said. "We've not had a great relationship since then." Almost 45 per cent of LGBTQI youth experience high or very high levels of psychological distress and almost half (48 per cent) have seriously considered suicide - more than three times the rate of their heterosexual peers. The impact of rejection could be particularly devastating for young people beginning to understand and explore their identities, Online Psychologists Australia clinical psychologist Michelle Olaithe said. "We are seeing increasing numbers of youth questioning their sexuality or gender, reaching out to us out of fear of a lack of acceptance from the adults in their life, or are already facing discrimination and prejudice," she said. "The impacts of this experience can continue to be damaging for the rest of their lives if they do not get support." Three in four LGBTQI people have experienced a mental disorder at some point in their lives. This is not due to a predisposition to poor mental health within the community but rather stigma, discrimination and a lack of acceptance, particularly from those closest to them. Many people did not realise just how much their first reaction impacted someone who has come out to them, Online Psychologists Australia chief executive Sarah Richardson said. "The truth is, when someone comes out to you, they're opening up in an incredibly vulnerable way - they're not just telling you something personal, they're asking for acceptance and for safety," she said. "The best response is to lead with love: say 'thank you for trusting me', tell them you support them. "You don't need to have all the answers. Just being warm, open and non-judgmental can mean everything in that moment." 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Lifeline 13 11 14 beyondblue 1300 22 4636 Coming out as LGBTQI to friends and family can be one of the most vulnerable times in a person's life. Despite growing acceptance culturally, research shows almost half - 49 per cent - of young people who come out experience heartbreaking parental rejection. James Wright was 19 years old when he decided to tell his mum and dad he was gay. Now 46, the memory of that experience remains clear. "I would say for all gay people, coming out becomes an indelible memory, whether it's a good or bad experience," he told AAP. "I came out to mum and dad separately, within a few weeks of each other, and it really shocked me the difference in their response." Mr Wright's father, a devout Catholic with Italian heritage, was completely accepting. "He said loving his son was the priority over adhering to what the Catholic Church told him," Mr Wright said. "It brought us so much closer together ... I felt relieved and that he made it so easy was so beautiful." His mother, who Mr Wright had expected to be more accepting, did not respond the same way. "She was horrified," he said. "We've not had a great relationship since then." Almost 45 per cent of LGBTQI youth experience high or very high levels of psychological distress and almost half (48 per cent) have seriously considered suicide - more than three times the rate of their heterosexual peers. The impact of rejection could be particularly devastating for young people beginning to understand and explore their identities, Online Psychologists Australia clinical psychologist Michelle Olaithe said. "We are seeing increasing numbers of youth questioning their sexuality or gender, reaching out to us out of fear of a lack of acceptance from the adults in their life, or are already facing discrimination and prejudice," she said. "The impacts of this experience can continue to be damaging for the rest of their lives if they do not get support." Three in four LGBTQI people have experienced a mental disorder at some point in their lives. This is not due to a predisposition to poor mental health within the community but rather stigma, discrimination and a lack of acceptance, particularly from those closest to them. Many people did not realise just how much their first reaction impacted someone who has come out to them, Online Psychologists Australia chief executive Sarah Richardson said. "The truth is, when someone comes out to you, they're opening up in an incredibly vulnerable way - they're not just telling you something personal, they're asking for acceptance and for safety," she said. "The best response is to lead with love: say 'thank you for trusting me', tell them you support them. "You don't need to have all the answers. Just being warm, open and non-judgmental can mean everything in that moment." The psychologists' platform has released a free guide for parents, teachers, carers and friends as part of Pride Month, celebrated each June. The guide includes tips on what to say and what not to say, how to be a "safe person" and how to support someone after they come out. "This guide is for people who care but maybe aren't sure how to respond when someone comes out," Ms Richardson said. "It's here to take the fear and awkwardness out of that moment and replace it with empathy and confidence." Mr Wright said he had one piece of advice for the parents of LGBTQI children. "My advice to parents would be to be brave," he said. "If you have your suspicions, choose a safe time to raise it, because the child or young adult is probably aching for you to give them permission to talk about it. "It's your responsibility as a parent to have these conversations and gently give them that opportunity." Lifeline 13 11 14 beyondblue 1300 22 4636

The New York Times recipe: Butternut pumpkin and green curry soup
The New York Times recipe: Butternut pumpkin and green curry soup

West Australian

timea day ago

  • West Australian

The New York Times recipe: Butternut pumpkin and green curry soup

Green curry paste, coconut milk and fish sauce take this butternut pumpkin soup to the next level. Don't skip the peanut-coconut-lemongrass topping, which draws inspiration from miang kham, a popular snack in Thailand and Laos. It adds crunch where creaminess is front and centre. For the soup: 4 tbsp coconut oil or neutral-tasting oil 3 medium shallots, diced 1 (5cm) piece of fresh ginger, peeled and thinly sliced 1 lemongrass stalk, cut into 7.5cm pieces Salt flakes 2 medium butternut pumpkins (about 1.8kg), peeled, seeded and cut into about 2cm cubes 2 (400ml) cans coconut milk 6 to 8 tbsp Thai green curry paste, or to taste 3 tbsp fish sauce 3 to 4 cups water or chicken stock, preferably homemade For the garnish: ¾ cup raw peanuts ¾ cup unsweetened raw coconut flakes 2 tbsp fish sauce 8 small dried red chillies, thinly sliced 1 tbsp neutral-tasting or melted coconut oil 1 tbsp minced lemongrass 1 tsp sugar 10 lime leaves, thinly sliced (optional) Handful of Thai or Italian basil leaves 2 to 3 limes, quartered Step 1 Heat oven to 150C. Melt oil in a large Dutch oven or soup pot over medium-high heat. When oil shimmers, add shallots, ginger, lemongrass and a generous pinch of salt. Reduce heat to low. Cook, stirring occasionally, until shallots are tender and just starting to brown, about 18 minutes. Step 2 Add pumpkin, coconut milk, curry paste, 3 tbsp fish sauce and 3 cups water or stock. Increase heat to high. When liquid comes to a boil, reduce to a simmer and cook the soup covered until squash is tender, about 25 minutes. Step 3 Make garnish while soup cooks: In a medium mixing bowl, toss together peanuts, coconut flakes, fish sauce, chillies, 1 tbsp oil, the minced lemongrass, the sugar and the lime leaves, if using. Step 4 Spread mixture out on to a baking tray in a single layer. Bake for 18-20 minutes, stirring every 3 minutes after the first 10 minutes. Remove from oven when coconut is deep golden brown, and pour mixture immediately into a bowl to prevent overcooking. Stir to combine, and set aside. Step 5 Remove soup from heat. Remove lemongrass stalks from pot. Use a hand blender to puree soup. Alternatively, transfer soup in batches to a blender or food processor and puree. Taste and adjust for salt and curry paste. Add water or stock to thin soup to the desired consistency. Step 6 Thinly slice the basil leaves and arrange on a small plate or platter, along with lime wedges and peanut mixture. Serve soup hot with garnishes. Serves 6-8 Total time: About 1 hour This article originally appeared in The New York Times . © 2023 The New York Times Company

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