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Thai pumpkin soup with prawns
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Spruce up Thai pumpkin soup with spiced prawns, coriander, and peanuts for a delicious finish.
Ingredients:
  • 36.80 gm vegetable oil, divided
  • 500g peeled butternut pumpkin, cut into 2cm pieces
  • 1 large shallot, coarsely chopped
  • 30g fresh ginger, peeled, coarsely chopped
  • 3 garlic cloves, coarsely chopped
  • 1 lemongrass stalk, pounded, or 3 tsp lemongrass paste
  • 400ml can coconut milk
  • 1 lime, zested and juiced
  • 1 lime, cut into wedges
  • 24.00 gm brown sugar
  • 12.20 gm fish sauce
  • 500g banana prawns, peeled, deveined
  • 1 tsp ground turmeric
  • 1 long red chilli (about 10g), sliced into thin rings
  • 125.00 ml fresh coriander leaves
  • 35g peanuts
Instructions:
  • Heat 1 tablespoon of oil in a large, heavy pot over medium heat. Sauté pumpkin, shallot, ginger, garlic, and lemongrass until fragrant, about 2-3 minutes. Pour in coconut milk and 2 cups of water. Simmer, covered, over medium-low heat for 20 minutes or until pumpkin is tender.
  • If using lemongrass stalk, remove and discard it. Let the soup cool slightly, then blend it in a blender with lime zest, 1 tablespoon lime juice, sugar, and fish sauce until smooth and creamy. Season with salt to taste.
  • In a small bowl, coat prawns with fragrant spices and season with salt and pepper. In a large frying pan over high heat, sizzle prawns in oil for 3 mins until pink and perfectly cooked.
  • Serve the soup in bowls topped with prawns, chili slices, coriander leaves, and peanuts. Accompany with lime wedges.

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