Pumpkin and coconut cream soup


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Recipe by: cobe

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Preparation Time:
10 Min
Serves:
4
Difficulty:
Easy
Cost:
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe


Cooking Preparation of the Recipe:

1 lb Pumpkin; peeled
-- cut into 2 cm cubes
1 tb Lemon or lime juice
1/2 c Green (uncooked) prawns
-OR- dried shrimp
2 md Onions
1/4 ts Shrimp paste
2 Fresh chilies; seeded OR...
2 ts -Roasted chili paste (opt.)
1 tb Finely chopped lemon grass
1 1/4 c Water
3 1/3 c Coconut milk
--(reserve thick cream)
1 tb Fish sauce
1 ts Sugar
1/2 ts Pepper
3 oz Fresh basil leaves
--(reserve some for garnish)

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

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