Thai Pumpkin Soup With Prawns/Shrimp
"From one of our national supermarket and their free monthly magazine."
Ingredients
Nutritional
- Serving Size: 1 (424.4 g)
- Calories 374.7
- Total Fat - 16.8 g
- Saturated Fat - 3.7 g
- Cholesterol - 136.3 mg
- Sodium - 929 mg
- Total Carbohydrate - 38.8 g
- Dietary Fiber - 4.9 g
- Sugars - 10.8 g
- Protein - 23.3 g
- Calcium - 192.1 mg
- Iron - 2.9 mg
- Vitamin C - 60.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large heavy pot over medium heat add 1 tablespoon oil and add pumpkin, shallot, ginger, garlic and lemongrass stalk or paste and cook for 2 to 3 minutes or until fragrant and then add coconut milk and 2 cups (500ml) water and bring to a simmer and then reduce heat to medium-low, cover and cook for 20 minutes or until pumpkin is completely tender.
Step 2
Remove lemongrass stalk, if using and discard.
Step 3
Set soup aside to cool slightly and transfer to a blender with zest, 1 tablespoon lime juice, sugar and fish sauce and puree until very smooth and creamy and season with salt and pepper to taste.
Step 4
In a large frying pan over high heat, heat remaining 1 tablespoon oil and add prawns and cook, turning as needed for 3 minutes or until pink and just cooked through.
Step 5
Ladle soup into bowls and garnish with prawns, chilli slices, coriander leaves and peanuts and serve with lime wedges.
Tips
No special items needed.