Thai-style pumpkin and prawn soup recipe Recipe - Better Homes & Gardens Australia
Pumpkin and prawn go hand in hand in this Thai-style soup. With a fragrant broth, it's perfect for chilly weather. Serve with extra chillis for spice.
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Cooking tools:
- Immersion blender
- Food processor
- Citrus press
- Ladle
- Serving bowl
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Plate
- Mixing bowl
- Refrigerator
Ingredients
- 1 Tbsp vegetable oil
- 20 green prawns, peeled, deveined, 4 with tails intact
- 3 large eschalots, finely chopped
- 3 cloves garlic, crushed
- 2cm piece ginger, grated
- 1 long red chilli, deseeded, finely chopped
- 1 bunch coriander with roots, washed
- 1kg Queensland blue pumpkin, peeled, cut into 4cm pieces
- 400ml can coconut cream
- 4 cups chicken stock
- 2 Tbsp fish sauce
- 4 limes
- 1 cup Thai basil leaves
- Extra 3 long red chillies, thinly sliced
- 1/2 cup fried shallots
- 1 cup bean sprouts, trimmed
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