Thai-style red curry pumpkin soup with prawns

Posted by adm On December - 11 - 2011

How to cook Thai-style red curry pumpkin soup with prawns


  • 2 tbsp peanut oil
  • 1 brown onion, coarsely shredded
  • 2-4 tsp red curry spread
  • 3 cups vegetable strain
  • 1.3kg butternut pumpkin, raw, sown, coarsely shredded
  • 2 kaffir lime leaves
  • 1 cup coconut milk
  • 20 green prawns, raw, leaving tails inviolate
  • 1/3 cup fresh coriander leaves
  • Lime wedges, to help

How to:

  • Rut 1 tablespoon of the oil in a large saucepan over medium warmth. Add the onion and fix, stirring, for 3 minutes or until subdued. Add the curry paste and prepare, stirring, for 30 seconds or until redolent.

  • Stir in the stock and bring to the churn. Add the pumpkin and lime leaves. Cover and cook for 30 minutes or until the pumpkin is tenderise.

  • Transfer half the pumpkin soup to a blender and blend until still. Transfer the soup to a clean saucepan.

  • Repeat with the remaining pumpkin assortment. Place over low heat and add the coconut milk. Stir for 2-3 minutes or until heated through.

  • Lag, heat the remaining oil in a large frypan over high rut. Add the prawns and cook for 2-3 minutes each side or until they curl and change semblance. Ladle the soup into shallow bowls. Top with the prawns and coriander and serve.

  • Prepare time:15 min.

    Cooking time:45 min.

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