Spiced Pumpkin Soup With Prawns and Basil

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a saucepan, heat vegetable oil with 1/4 cup of the coconut milk. Add curry paste and stir over low heat for 5 minutes.
  • Add pumpkin and stock and simmer until pumpkin is cooked. Cool. Puree in blander then transfer to a saucepan and season with palm sugar and fish sauce.
  • Add prawns and simmer until just cooked, about 1 minute.
  • Stir in Thai basil and remaining coconut milk.
  • Divide prawns between individual serving bowls and garnish with shredded kaffir lime leaves.
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