Pumpkin & coconut cream soup
Pumpkin Coconut Soups Thai Creams
Last updated 6/12/2012 1:19:15 AM. Recipe ID 50499. Report a problem with this recipe.
Title: Pumpkin & coconut cream soup
Categories: Soups, Thai
Yield: 4 Servings
400 g Pumpkin; peeled
-- cut into 2 cm cubes
1 tb Lemon or lime juice
100 g 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
300 ml Water
750 ml Coconut milk
--(reserve thick cream)
1 tb Fish sauce
1 ts Sugar
1/2 ts Pepper
80 g 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
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.
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