Thai pumpkin soup is prepared with the addition of shrimp, coconut milk and chili pepper.
Pumpkin, pulp-450 g Cooked shrimps (peeled) - 120 g Shrimp paste-0.5 tsp. Coconut milk-600 g Garlic (crushed through a press) - 2 cloves Shallots (finely chopped) - 4 PCs. Lemon grass (chopped) - 1 stalk Green chili pepper (peeled from seeds) - 2 PCs. Chicken broth-600 g Fish sauce-30 g Sugar - 1 tsp. Salt-to taste Ground black pepper-to taste Red chili pepper (cut into rings) - 2 PCs. (for serving) Fresh Basil-10-12 leaves (for serving)
Cut the pumpkin into 2 cm pieces
In a mortar, mix the garlic, shallots, shrimp paste, lemon grass, chili pepper and salt, and chop with a pestle until pasty (you can do this using a kitchen processor).
Bring the chicken stock to a boil in a large saucepan. Put the pumpkin in the broth, cook the pumpkin soup for 10-15 minutes, until soft.
Add the coconut milk to the pan and heat it well, but do not bring it to the boil. Add fish sauce, sugar and ground black pepper to the Thai pumpkin soup.
Put the prawns in a pan and cook for another couple of minutes. Serve Thai pumpkin soup in serving plates, garnished with red chili pepper and Basil leaves.
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