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Thai-style red curry pumpkin soup with prawns
Thai-style red curry pumpkin soup with prawns
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Spicy pumpkin soup enhanced with succulent prawns.
Ingredients:
  • 36.40 gm peanut oil
  • 1 brown onion, coarsely chopped
  • 2-28.00 gm red curry paste
  • 765.00 gm vegetable liquid stock
  • 1.3kg butternut pumpkin, peeled, seeded, coarsely chopped
  • 2 makrut lime leaves
  • 252.50 gm coconut milk
  • 20 green prawns, peeled, leaving tails intact
  • 82.50 ml fresh coriander leaves
Instructions:
  • In a large saucepan over medium heat, warm 1 tablespoon of oil. Sauté the onion for 3 minutes until soft. Stir in the curry paste and cook for 30 seconds until fragrant.
  • Pour in the flavorful stock and heat until it boils. Gently mix in the pumpkin and fragrant lime leaves. Cover and simmer for 30 minutes or until the pumpkin is soft.
  • Blend half of the pumpkin soup until smooth, then transfer it back to a clean saucepan.
  • Pour in the rest of the pumpkin mixture and place over low heat. Add the coconut milk and stir for 2-3 minutes until heated through.
  • Heat the remaining oil in a large frypan over high heat. Cook the prawns for 2-3 minutes on each side until they curl and change color. Serve the soup in shallow bowls and top with the cooked prawns and coriander. Enjoy!

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