Style: May 07, 2021

Vegan Thai
Pumpkin Soup
Suggested beer match: Urbanaut Miami Brut Lager —
the beer is light and dry so will play nicely against the
texture of the soup and the bright hops work well with
the Thai spices.
TOP TIP
Garnish with some toasted coconut chips and fresh lime
or coriander. Roasting the pumpkin adds great flavour, but
you can also add chopped pumpkin straight to the pot
with the stock and cook until soft.
Before roasting, scoop the pumpkin seeds out from the
pumpkin and spread out on a separate baking tray. Toss
with a tablespoon of curry paste and roast for 10 minutes.
Sprinkle a few seeds over your soup for a crispy topping.
Serves 6 Prep time 5mins | Cooking time 55mins
Skill level Easy as
INGREDIENTS
1 medium-sized pumpkin
1 large brown onion, roughly chopped
2 Tbsp Thai red curry paste
(make sure it’s vegan friendly!)
2 Tbsp lemongrass
1 litre Pams Vegetable Stock
1 can Pams Coconut Cream
METHOD
1. Preheat the oven to 180°C. Cut the pumpkin in half,
place onto a baking tray in the oven for 30 minutes
or until tender.
2. Add the onion to a large stock pot with the curry
paste and some oil. Sauté on a medium high heat
until the onion begins to soften and become fragrant.
Add the lemongrass, stock and coconut cream.
3. Scoop the pumpkin off the skin and add to the pot.
Simmer for 15 minutes. Turn off the heat then leave
to cool slightly and season well with salt and pepper.
4. Using a stick blender, blend until smooth and creamy.
Briefly reheat, then ladle into soup bowls to serve.
Vietnamese Style
Caramel Chicken
Suggested beer match: Vietnamese food demands a
Vietnamese beer and Some Sorcerer from Saigon’s Heart
of Darkness has lovely tropical sweetness to complement
this dish.
Serves 4 Prep time 10mins | Cooking time 20mins
Skill level Easy as
INGREDIENTS
8 chicken thighs, cut in half
1 red onion, sliced
2 cloves garlic
1 tsp cracked black pepper
¼ cup Pams Soy Sauce
½ cup Pams Brown Sugar
2 Tbsp fish sauce
2 cups Pams Jasmine Rice, steamed
4 bok choy, cut in half
METHOD
1. Add a splash of oil to a large fry pan over high
heat and, working in batches, brown the chicken
for a couple of minutes on each side, until golden.
Remove from the pan and set aside.
2. Reduce the heat to medium and add the red onion
and garlic and cook, stirring occasionally until soft
and translucent.
3. Return the chicken to the pan and add the black
pepper and soy sauce. Reduce the heat to low and
leave to simmer for 5 minutes.
4. Bring the heat back up to high and add the brown
sugar, cook for 5 minutes, stirring occasionally until
the sauce is thick and syrupy. Add the fish sauce and
stir to combine. Remove from heat and serve with
steamed rice and bok choy.