Ingredients
- 2 tablespoon oil (vegetable oil, divided)
- 500 grams whole pumpkin (butternut pumpkin, peeled and cut into 2cm pieces)
- 1 large shallot, coarsely chopped
- 30 grams ginger, fresh and coarsely chopped
- 3 garlic cloves, coarsely chopped
- 1 lemongrass stalk (pounded or 3 teaspoons lemongrass paste)
- 1 can (400 ml) coconut milk
- 1 lime, whole (zested and juiced)
- 1 lime, whole (cut into wedges to serve)
- 1 1/2 tablespoon brown sugar
- 2 teaspoon fish sauce
- 400 grams shrimp (banana prawns, peeled and deveined)
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 chilli pepper (long red, about 10 grams sliced into thin rings)
- 1/2 cup fresh coriander (leaves)
- 35 grams peanuts (1/4 cup, unsalted roasted peanuts, coarsely chopped)
How to Make
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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.
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Step 2: Remove lemongrass stalk, if using and discard.
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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.
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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.
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Step 5: Ladle soup into bowls and garnish with prawns, chilli slices, coriander leaves and peanuts and serve with lime wedges.
We hope you enjoy this recipe!
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