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Spicy prawn, pumpkin and coconut soup

28 April 2015 - 02:00 By Sunday Times Food Weekly

Spicy prawn, pumpkin and coconut soup Ingredients15ml (1 tbsp) oil1 clove garlic, crushed4 spring onions, sliced2 small Thai red chillies, seeded and sliced1 stalk lemon grass, finely chopped5ml (1 tsp) shrimp paste500ml (2 cups) chicken stock500g pumpkin, peeled and cubed1 x 400g coconut milk250g shrimpsFresh basilMethodHeat the oil in a pan and fry the garlic, spring onions, chillies, lemon grass and shrimp paste, stirring until spring onions are soft and fragrant. Add the stock and bring to the boil. Add pumpkin, cover with a lid and simmer for 10-15 minutes until pumpkin is just tender. Stir in coconut milk and simmer for a further 5-10 minutes. Add shrimps and stir until heated through. Serve garnished with basil. Serves 6...

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