Spiced Pumpkin Soup With Prawns and Basil |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Posting for Chef #29196 Ingredients:
1 tablespoon vegetable oil |
2 cups coconut milk |
1 tablespoon red curry paste |
4 cups pumpkin, chopped |
2 cups chicken stock |
1 tablespoon palm sugar |
1 tablespoon fish sauce |
16 raw king prawns, shelled and deveined |
1/2 cup thai basil |
3 kaffir lime leaves, finely shredded |
Directions:
1. In a saucepan, heat vegetable oil with 1/4 cup of the coconut milk. Add curry paste and stir over low heat for 5 minutes.
2. Add pumpkin and stock and simmer until pumpkin is cooked. Cool. Puree in blander then transfer to a saucepan and season with palm sugar and fish sauce.
3. Add prawns and simmer until just cooked, about 1 minute.
4. Stir in Thai basil and remaining coconut milk.
5. Divide prawns between individual serving bowls and garnish with shredded kaffir lime leaves.
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