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Mrs. Ratana Thuy's Thai Pumpkin and Prawn Soup
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Serves: 4
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Ingredients:
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- 1 lb Jumbo Prawns
- 1/2 lb Pumpkin, Cut in 1-in Squares
- 1 1/2 Cups Coconut milk
- 2 cups Chicken Stock
- 1/2 tsp Nirmala's Kitchen Thai Curry Powder
- 2 tbsp fresh LemonGrass (white part), Chopped and Tied into a Bouquet Garni
- 2 Cloves Garlic, minced
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- 2 tsp Nirmala's Kitchen Chinese Ginger
- 1 Shallot, finely chopped
- 1 tbsp oil
- 1/8 tsp Nirmala's Kitchen Turmeric
- 1 tbsp Thai Basil Leaves, julienne or whole
- 2 Small, Fresh Red Chilies for garnish
- Salt to Taste
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Directions:
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- Heat oil in stock pot; add garlic, spices and shallots,
stir until shallots are translucent.
- Add chicken stock and lemongrass garni. Bring to a
boil. Remove lemongrass garni and add pumpkin. Cover pot
and cook for 5 minutes.
- Add coconut milk, cover and simmer 5 more minutes or
until pumpkin is tender.
- Add prawns; when they turn pink, turn off heat. Add
salt to taste.
- Serve immediately. Garnish with Thai basil and red
chilies.
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