Pumpkin and Coconut Soup (SB)

By hmp13

Ingredients

• 2 garlic cloves, crushed
• 2 shallots, minced
• 1/2 teaspoon shrimp paste
• 1 tablespoon dried shrimp, soaked for 10 minutes and drained
• 1 lemongrass stalk, chopped
• 2 fresh green chilies, seeded
• 2 1/2 cups chicken stock
• 1 pound pumpkin, cut into 3/4 inch thick chunks
• 2 1/2 cups coconut cream
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• 4 ounces small cooked and shelled prawns
• Salt and pepper
• To garnish
• 2 fresh red chilies, seeded and finely sliced
• 10 to 12 basil leaves

Preparation

Step 1

Using a mortar and pestle, grind the garlic, shallots, shrimp paste, dried shrimp, lemongrass, green chilies and a pinch of salt into a paste.

In a large saucepan, bring the chicken stock to a boil. Add the paste and stir until it dissolves.

Lower the heat, add the pumpkin and simmer for 10 to 15 minutes, or until the pumpkin is tender.

Stir in the coconut cream and bring back to a simmer. Add the fish sauce, sugar and pepper to taste.

Add the shrimp and cook until they are heated through. Serve garnished with the sliced red chilies and basil leaves.