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	PUMPKIN COCONUT SOUP Serves 2-4 2 cloves garlic, crushed 4 shallots, finely chopped 2.5ml/ 1/2tsp shrimp paste 15ml/1 tbsp dried shrimps soaked for 10 minutes & drained 1 stalk lemon grass, chopped 2 green chillies, seeded (need I add a comment here?) salt, to taste 600ml/1 pint/2 1/2 cups chicken stock 450g/1 lb pumpkin, cut into 2cm/3/4inch thick chunks 600ml/1 pint/2 1/2 cups coconut cream 30ml/2 tsp fish sauce 5ml/1 tsp sugar 115g/4oz small cooked shelled prawns freshly ground black pepper 2 red chillies, seeded and finely sliced to garnish 10-12 basil leaves, to garnish Grind garlic, shallots, shrimp paste, dried shrimps, lemon grass, green chillies & salt into a paste In a large saucepan, bring the chicken stock to the boil, add the ground paste & stir to dissolve. Add the pumpkin & simmer for about 10-15 mins or until the pumkin is tender. Stir in the coconut cream, then bring back to the simmer. Add the fish sauce, sugar & blAck pepper to taste. Add the prawns & cook until they are heayted through. Serve garnished with the red chillies & basil
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