Thai prawn and squash soup recipe | delicious. magazine

Ingredients

• 8 large, raw, unpeeled prawns
• 2 shallots
• 1-2 red chillies, deseeded,
• 1 garlic clove
• 3 anchovy fillets in oil, drained
• Small bunch of fresh coriander, finely chopped
• 400ml can coconut milk
• 1 tbsp Thai fish sauce (nam pla)
• ½ tsp sugar
• 2 star anise
• 2.5cm piece fresh ginger, sliced
• 2-3 kaffir lime leaves (optional)
• 100g pumpkin or butternut squash, peeled and diced
• 3-4 curly kale or cavolo nero leaves, roughly shredded
• Lime wedges, to garnish