Pumpkin and coconut cream soup

4 servings

Ingredients

Quantity Ingredient
1 pounds Pumpkin; peeled cut into 2 cm cubes
1 tablespoon Lemon or lime juice
½ cup Green (uncooked) prawns OR- dried shrimp
2 mediums Onions
¼ teaspoon Shrimp paste
2 Fresh chilies; seeded OR... Roasted chili paste (opt.)
1 tablespoon Finely chopped lemon grass
1¼ cup Water
3⅓ cup Coconut milk (reserve thick cream)
1 tablespoon Fish sauce
1 teaspoon Sugar
½ teaspoon Pepper
3 ounces Fresh basil leaves (reserve some for garnish)

Directions

Sprinkle lemon or lime juice over pumpkin and leave to stand for 20 minutes. Shell and devein fresh prawns or wash dried shrimp.

In a food processor, blend together prawns, onions, shrimp paste, chillies, lemon grass and a little water until they form a smooth paste.

Mix together water and thin coconut milk in a large saucepan. Add the paste, fish sauce, sugar and pepper, whisking to combine thoroughly.

Bring mixture to a boil, then reduce heat and add pumpkin. Simmer over low heat until pumpkin is tender, about 20 minutes. Adjust seasoning if necessary.

Just before serving, stir in basil leaves and thick coconut cream.

Garnish with a few basil leaves.

Adapted by Karen Mintzias, from a recipe in: "Thai Cooking Class" by Somi Anuntra Miller & Patricia Lake

Related recipes