The natural sweetness of the pumpkin is heightened by the addition of a little sugar in this lovely looking soup, but this is balanced by the chillies and shrimp. This is my version of Thai shrimp and coconuts soup. Please you can try, it is so tasty.
For six portion
450 gram peeled pumpkin
2 garlic cloves, crushed
4 shallots, finely chopped
½ tbsp. of shrimp paste
2 fresh green chillies, sliced
600 ml of chicken stock
½ tbsp. of sugar
500 ml coconuts milk
30 ml of Thai fish sauce
150 gram small cooked shrimps
1 tbsp. coconuts oil
Black pepper, salt.
Cut pumpkin into quarters. In pot heat coconuts oil and put garlic, shallots, shrimp paste, green chillies, sugar and salt and fired they 1 minute. Add chicken stock and stir soup. Add pumpkin and simmer about 15 minutes until pumpkin is tender. Add fish sauce and coconuts milk and boil 5 minutes. Add prawns and cooked next 3 minutes. Serve warm soup and garnish black pepper.
Enjoy!
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