Pumpkin and Coconut Soup Recipe - Thai Food
This recipe serves 4 to 6. Ingredients for Pumpkin and Coconut Soup:450g/ 1 lb pumpkin 2 garlic cloves, crushed 4 shallots, finely chopped 2.5 ml o
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Cooking tools:
- Mortar and pestle
- Food processor
- Pan
- Chef's knife
- Cutting board
- Paring knife
- Measuring spoon
- Measuring cup
- Colander
- Mixing bowl
- Wooden spoon
- Stove
- Soup bowl
- Serving bowl
- Ladle
Ingredients
- 450g/ 1 lb pumpkin
- 2 garlic cloves, crushed
- 4 shallots, finely chopped
- 2 1/2 ml or 1/2 tsp shrimp paste (see Cook's Tip)
- 1 lemon grass stalk, chopped
- 2 fresh green chillies, seeded
- 15ml/1 tbsp dried shrimp soaked for 10 minutes in warm water to cover
- 600ml/21/2 cups chicken stock
- 600ml/21/2 cups coconut cream
- 30ml/2 tbsp Thai fish sauce
- 5ml/1 tsp granulated sugar
- 115g/4 oz small cooked shelled prawns (shrimp)
- salt
- ground black pepper
- 2 fresh red chilles, seeded and thinly sliced, to garnish
- 10-12 fresh basil leaves, to garnish
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