1 Tbsp vegetable oil
20 green prawns, peeled, deveined, 4 with tails intact
3 large eschalots, finely chopped
3 cloves garlic, crushed
2cm piece ginger, grated
1 long red chilli, deseeded, finely chopped
1 bunch coriander with roots, washed
1kg Queensland blue pumpkin, peeled, cut into 4cm pieces
400ml can coconut cream
4 cups chicken stock
2 Tbsp fish sauce
1 cup Thai basil leaves
Extra 3 long red chillies, thinly sliced
1/2 cup fried shallots
1 cup bean sprouts, trimmed
Heat oil in a large deep saucepan over a medium heat. Add all prawns and cook for 4 minutes or until cooked through. Transfer prawns to a plate and cover to keep warm.
Add eschalot to pan. Cook for 3 minutes or until soft. Add garlic, ginger and chilli. Finely chop root and 2cm of coriander stalks. Put coriander sprigs in a bowl and refrigerate for later use.
Add chopped coriander root and stalks to pan with pumpkin. Stir until combined.
Add coconut cream, stock, fish sauce and juice of 2 of the limes to pan. Bring to the boil and simmer for 25 minutes or until pumpkin is soft.
Using a stick blender or food processor, puree soup until smooth. Ladle soup into bowls. Top with prawns (1 with tail in each bowl), reserved coriander sprigs and basil. Cut remaining limes into wedges. Serve soup with extra chilli, fried shallots, bean sprouts and lime wedges.