Thai Pumpkin Soup with Prawns

Ingredients

500 g peeled butternut pumpkin, cut into 2 cm pieces
1 shallot, coarsely chopped
30 g fresh ginger, peeled, coarsely chopped
3 garlic cloves, coarsely chopped
1 lemongrass stalk, pounded, or 3 tsp lemongrass paste
400mL can coconut milk
2 limes, 1 zested and juiced, 1 cut into wedges
1 1/2 Tbs brown sugar
2 tsp fish sauce
500 g banana prawns, peeled, deveined
2 tsp ground coriander
1 tsp ground turmeric
1 long red chilli (about 10 g), sliced into thin rings
1/2 cup fresh coriander leaves
1/4 cup (35 g) unsalted roasted peanuts, coarsely chopped

Method

In a large heavy pot over medium heat, add 1 tablespoon oil. Add pumpkin, shallot, ginger, garlic and lemongrass stalk or paste. Cook for 2-3 minutes or until fragrant. Add coconut milk and 2 cups (500mL) water. Bring to a simmer. Reduce heat to medium-low. Cover and cook for 20 minutes or until pumpkin is completely tender.

Remove lemongrass stalk, if using, and discard. Set soup aside to cool slightly. Transfer to a blender with lime zest, 1 tablespoon lime juice, sugar and fish sauce and puree until very smooth and creamy. Season with salt.

Meanwhile, in a small bowl, toss prawns with ground coriander and turmeric. Season with salt and pepper. In a large frying pan over high heat, heat remaining 1 tablespoon oil. Add prawns and cook, turning as needed, for 3 mins or until pink and just cooked through.

Ladle soup into bowls and garnish with prawns, chilli slices, coriander leaves and peanuts. Serve with lime wedges.

Credits: Coles

Photo Credits: Coles