Spiced Pumpkin Soup with Bean Sprouts Recipe

Ingredients

• 1 tbsp peanut oil
• 1 litre (4 cups) coconut milk
• 600 ml chicken stock
• 2 tbsp fish sauce (or to taste)
• 15 gm palm sugar (or to taste)
• 1 butternut pumpkin (about 1kg), peeled, seeds removed and cut into 2cm dice
• Lime wedges for squeezing, plus extra (optional) to serve
• Bean sprouts and Vietnamese mint, to serve
• Spice paste
• 3 tsp coriander seeds
• 3 tsp cumin seeds
• 2 lemongrass stalks (white part only), coarsely chopped
• 2 dried red chillies, soaked in warm water for 1 hour
• 2 tbsp dried shrimp, soaked in warm water for 1 hour
• 1 red onion, finely chopped
• 20 gm galangal, pounded to a fine paste with a mortar and pestle
• 3 garlic cloves, crushed
• 15 gm piece turmeric, coarsely chopped
• 3 tbsp roasted shrimp paste