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Pumpkin and Coconut
Cream Soup (Thailand)

This is really good!

Ingredients



Instructions

  1. Heat oil in pan, add garlic, shallots, chiles, lemon grass and paste, cook, stirring, until shallots are soft.
  2. Add stock cubes and water, bring to boil, add pumpkin, simmer, covered, for 5 minutes or until pumpkin is tender.
  3. Add prawns, stir until heated through.
  4. Serve soup sprinkled with basil.
  5. Soup can be made a day ahead.


Serves 4

Storage: Covered in refrigerator. Freeze: Not suitable; Microwave: suitable.

From the kitchen of Martin James – Copenhagen, Denmark.


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