Print Recipe

Pumpkin and Coconut
Cream Soup (Thailand)

RG

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.

Please shop Amazon here. We are an Amazon affiliate to help defray expenses in maintaining this site. Thank you.


Comment Form is loading comments...

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips




best cbd oil