May 28, 2016
Comfort Food, Dinner, Main Dish,
Soups/Stews, Shellfish, Shrimp, Vegetables, Pumpkin , Thai, Fall/Autumn, Sunday Dinner, Winter, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Spicy more
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"From our Saturday newspaper. Times are estimated."
Saute the onion, ginger and the garlic in the oil over a medium heat until soft but not coloured and then add the curry paste and pumpkin and sauté until aromatic.
Now add the lemon grass, kaffir lime leaves and enough stock to just cover the pumpkin pieces and cook the soup for 30 minutes or until the pumpkin is very tender and then puree the soup, add the coconut cream and lime or lemon juice and adjust the salt level with the fish sauce and reheat and add the prawns to cook through, no more than 2 minutes.
Serve with the rice on the side and perhaps with a scatter of coriander leaves and finely shredded kaffir lime leaves.
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