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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
    1. Grind garlic, shallots, shrimp paste, dried shrimps, lemon grass, green chillies & salt into a paste
    2. In a large saucepan, bring the chicken stock to the boil, add the ground paste & stir to dissolve.
    3. Add the pumpkin & simmer for about 10-15 mins or until the pumkin is tender.
    4. Stir in the coconut cream, then bring back to the simmer. Add the fish sauce, sugar & blAck pepper to taste.
    5. Add the prawns & cook until they are heayted through. Serve garnished with the red chillies & basil

     

     
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