Pumpkin, prawn and coconut cream soup


Ingredients 13
Servings 4
Time

Ingredients

  • 15
    ml
    sunflower oil
  • 4
    spring onions, chopped
  • 2
    small fresh red chillies, finely chopped
  • 15
    ml
    chopped fresh lemon grass
  • 2
    ml
    shrimp paste
  • 1
    clove garlic, crushed
  • 2
    chicken stock cubes, crushed
  • 500
    ml
    boiling water
  • 500
    g
    pumpkin, peeled and diced
  • 400
    ml
    coconut cream
  • 250
    g
    prawns, cooked and shelled
  • 15
    ml
    chopped
  • fresh basil
 

Method

 
Heat oil in a pan. Add spring onion, chillies, lemon grass, shrimp paste and garlic, stirring until spring onions are soft. Add chicken stock cubes and water, and bring to boil. Add pumpkin and simmer, covered, for 10 minutes. Stir in coconut cream and simmer, uncovered, for 5 minutes or until pumpkin is tender. Add prawns and stir until heated through. Sprinkle with chopped basil and serve.
 

Read more on: soup
 

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