Chef Jamie Oliver Makes Over School Lunches
In an effort to reduce obesity among kids, this celebrity chef has come up with lots of healthy lunch ideas.
Pack a Punch in Your Kid's Lunch continued...
Friday Jamie Oliver's own pumpkin rice laksa soup -- perfect for fall
(see the recipe below), with soy chips
Jamie Oliver's Pumpkin Rice Laksa Soup
Make this hearty fall soup for dinner, then pack a Thermos in your child's
school lunchbox the next morning.
1 lb 6 oz pumpkin, butternut squash, or acorn squash, halved, peeled, and
Small handful of lime leaves
2-3 chilies, deseeded and finely sliced
2 cloves garlic, peeled and finely sliced
2 thumb-sized pieces fresh ginger, peeled
3 sticks lemongrass, outer leaves removed
Large handful fresh cilantro, leaves picked, stalks chopped
1 heaping teaspoon five-spice powder
1 teaspoon ground cumin
1 white onion, peeled and finely sliced
2 1/2 cups chicken or vegetable stock
1 cup basmati rice
2 14-oz cans coconut milk
Sea salt and freshly ground black pepper
Juice of 1 or 2 limes
Optional: 1 fresh red chili, sliced
Optional: fresh coconut, grated
Chop the pumpkin flesh into 2-inch pieces. To make your fragrant soup base,
first chop, then whiz or bash up the following in your food processor or pestle
and mortar until you have a pulpy mix: the lime leaves, chilies, garlic,
ginger, lemongrass, cilantro stalks, five-spice powder, and cumin. Remove any
stringy bits that may remain in the pulp. Put this fragrant mixture into a
high-sided pan with a little oil and your finely sliced onion and cook gently
for about 10 minutes to release the flavors. Add the pumpkin and the stock to
the pan. Stir around, scraping all the goodness off the bottom of the pan.
Bring to a boil, then reduce the heat and simmer with the lid on for about
15 minutes until the pumpkin is soft.
Add the rice and give it a really good stir. Some of the pumpkin will begin
to mush up, but you'll also have some chunks. Continue to simmer with the lid
on until the rice is cooked, then off comes the lid. Add the coconut milk, stir
again, taste, and season carefully with salt and pepper. To give it a bit of
sharpness, add the lime juice -- the amount will depend on how juicy your limes
are, but the idea is to give the soup a little twang.