Thai Pumpkin Soup With Prawns

4-6
Servings
20m
Prep Time
40m
Cook Time
1h
Ready In


"From our Saturday newspaper. Times are estimated."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (443.2 g)
  • Calories 288.2
  • Total Fat - 6.8 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 314.8 mg
  • Sodium - 2160.6 mg
  • Total Carbohydrate - 23.2 g
  • Dietary Fiber - 4.4 g
  • Sugars - 7.2 g
  • Protein - 36.6 g
  • Calcium - 197.5 mg
  • Iron - 2.1 mg
  • Vitamin C - 49.4 mg
  • Thiamin - 0.1 mg

Step 1

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.

Step 2

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.

Step 3

Serve with the rice on the side and perhaps with a scatter of coriander leaves and finely shredded kaffir lime leaves.

Tips & Variations


No special items needed.

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