Ingredients
- 1 yellow onion, chopped
- 2 teaspoons ginger, grated
- 2 teaspoons garlic, minced
- 2 teaspoons garlic, chopped
- 1 tablespoon oil (vegetable oil)
- 1 tablespoon red curry paste (Thai)
- 1 (1 kilogram) whole pumpkin (peeled and cut into large chunks)
- 1 stalk lemongrass (split lengthwise)
- 2 kaffir lime leaves (optional but good)
- Chicken stock or water
- 1 can (125 ml) coconut cream
- 1 lime (juice of, or lemon)
- 2 tablespoons fish sauce
- 1 kilogram shrimp (16 green prawns, peeled but with the tail joint left on)
- Steamed rice, to serve
How to Make
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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.
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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.
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Step 3: Serve with the rice on the side and perhaps with a scatter of coriander leaves and finely shredded kaffir lime leaves.
We hope you enjoy this recipe!
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