Spicy pumpkin soup
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|3 cups||Chicken stock|
|400 ml||Coconut cream|
|2 tbsp||Fish sauce|
|12||Raw prawn cutlets|
|¼ cup||Red shallot|
|1 garnish||Coriander leaves|
- Heat 2 tablespoons of oil in a large saucepan and gently cook finely chopped onion, grated ginger, chilli (seeds removed and finely chopped) and crushed garlic for 5 minutes. Add the pumpkin and cook for a further minute.
- Add the chicken stock and bring to the boil, then simmer for 15 minutes until the pumpkin is just tender. Add the coconut cream and fish sauce and simmer for a further 5 minutes. Remove the soup from the heat and purée in batches in a blender until smooth.
- Cook the prawns in a little oil in a frying pan until they turn pink. Pour the hot soup into bowls and top with crisp fried shallots, prawns and coriander leaves.
Tip: Crisp fried shallots are available in Asian food stores or you can make your own by cooking very finely sliced shallots or onion in hot oil until crisp.