Pumpkin And Coconut Cream Soup Recipe

Step 1

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

Step 2

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

Step 3

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.

Step 4

Just before serving, stir in basil leaves and thick coconut cream. Garnish with a few basil leaves.

Things You'll Need

  • 400g Pumpkin; peeled
  • -- cut into 2 cm cubes
  • 1tb Lemon or lime juice
  • 100g Green (uncooked) prawns
  • -OR- dried shrimp
  • 2md Onions
  • 1/4ts Shrimp paste
  • 2 Fresh chilies; seeded OR...
  • 2ts -Roasted chili paste (opt.)
  • 1tb Finely chopped lemon grass
  • 300ml Water
  • 750ml Coconut milk
  • --(reserve thick cream)
  • 1tb Fish sauce
  • 1ts Sugar
  • 1/2ts Pepper
  • 80g Fresh basil leaves
  • --(reserve some for garnish)

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