Thai-style pumpkin and prawn soup

This fragrant broth brings the heat of Asia to your dinner table, so you can feel cosy despite the weather outside. - by Better Homes and Gardens

Andre Martin

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Ingredients

• 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

• 4 limes

• 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.

Step 1

Andre Martin
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.

Step 2

Andre Martin
Add chopped coriander root and stalks to pan with pumpkin. Stir until combined.

Step 3

Andre Martin
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.

Step 4

Andre Martin
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.