Country Thai Soup with Steamed Buns
Where on Earth did we come up with the name ‘Country Thai’ for this soup? Well, you see, it has a lovely homestyle soup feel to it (with the yummy pumpkin), but with a bit of a zesty zing from the capsicum, chilli and coriander. We really love this soup! The best part of this recipe is that you can cook your bread rolls at the same time in your steaming attachment! And these gluten free bread rolls are a deliciously dense dumpling-style wholemeal bread roll. This recipe was tested with the gluten free ingredients listed, but if you scroll to the bottom of the page you can read about how to use your normal bread dough if you wish.
No: Gluten / Dairy / Egg / Nuts
Total Preparation Time 1 hour
Can be frozen - buns best reheated completely
- brown rice - 230g
- potato starch - 110g
- tapioca starch - 50g
- xanthan gum - 1/2 tsp
- baking powder - 2 tsp
- salt - 1/2 tsp
- yeast - 2 tsp
- rice milk - 250g
- coconut oil - 45g
- sugar - 60g
- onion - 1, peeled and halved
- garlic cloves - 2
- chilli - 1, seeded or deseeded depending on desired heat
- oil - 20g
- pumpkin - 750g, peeled and cubed
- zucchini - 200g, in slices
- capsicum - 200g, flesh only
- vegetable stock - 50g, paste (using half the recommended salt - adjust to salt preference)
- water - 700g
- fresh coriander - 1 bunch
- Add brown rice (230g) to bowl. Grind 1 minute / Speed 10.
- Add potato starch (110g), tapioca starch (50g), xanthan gum (1/2 tsp), baking powder (2 tsp), salt (1/2 tsp) and yeast (2 tsp) to the bowl. Blitz Closed Lid / Turbo / 3 x 0.5 second blasts. Set dry mixture aside.
- Add rice milk (250g), oil (45g only), and sugar (60g) to the bowl. Program 2 minutes / 60C / Speed 2.
- Add the dry mixture to the liquid. Mix Speed 6 / 10 seconds. The result should be like a cookie dough.
- Set aside in a bowl and cover with clingwrap.
- Clean the bowl and get ready to prepare the soup.
- Add onion (1), garlic cloves (2) and chilli (1) to the bowl. Mix Speed 5-6 / 2 seconds. Scrape down sides.
- Add oil (20g). Set 4 minutes / 110C* / Stirring Speed.
- Add pumpkin (750g), zucchini (200g), capsicum (200g), stock paste (50g) and water (700g) to the bowl.
- Get the bun dough and roll into balls. You can use gluten free flour to make this less sticky and you'll end up with a nicer looking, more rounded bun. Alternatively, you can also just plop the dough down into mounds on the oiled steaming attachment lower dish and upper tray - it won’t look as good but will taste just the same!
- Close lid and set steaming attachment into place. Program 32 minutes / Steaming Temperature / Speed 2.
- Once finished, remove the steaming attachment, add leaves from the bunch of coriander and blend soup. Program 1 minute / Speed 8. Please read your machines user manual for correct method of safely blending soups as each machine varies.
- Serve soup with buns.
Note: if you wish to use standard bread dough (for example, Peta’s Best Bread Recipe from The Tea Party Issue) you make it as per the recipe, let the dough rise, punch down and roll the dough into little buns and let them sit in the oiled steaming attachment to do the second rise before finishing the soup as directed above.
*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.