Pumpkin Soup with Coconut Cream
 

Pumpkin Soup with Coconut Cream

Kaeng liang fak thong
Preparation time: 15 minutes
Cooking time: 20 minutes
Cost: Reasonable
Difficulty: Very easy

This unusual soup combines pumpkin, coconut and shrimp.
Ingredients for 4 people

1 small pumpkin, approximately 1.5 kg (3.3 lb.)
100 g (3-1/2 oz.) small deveined shrimp
2 shallots, minced
2 small chili peppers
500 ml (2 c.) coconut cream
1 Tbsp. lemon juice
1/2 Tbsp. anchovy butter or shrimp paste
A small section of lemon grass (tender part), chopped
250 ml (1 c.) water
Salt and pepper

Cut a lid from the pumpkin; remove the filaments and seeds; scoop out the pumpkin
flesh, leaving the sides of the pumpkin thick enough so that it can be used as a
tureen; dice the pumpkin flesh; sprinkle with lemon juice; mash together the shrimp,
shallots, chili peppers and anchovy butter; add a little water to form a smooth
paste - you can use a food processor to make this step easier; pour 250 ml (1 c.) of
coconut cream into a saucepan along with the shrimp paste mixture; whisk together
until smooth; bring to a boil; reduce the heat; add the pumpkin flesh and let simmer
over low heat for 10 minutes; pour in the remaining 250 (1 c.) coconut cream and 500
ml (2 c.) water; season with salt and pepper to taste; cover; let simmer another 10
minutes or until the pumpkin is cooked; a few seconds before the end of the cooking
time, add the lemon grass; pour the soup into the pumpkin and serve hot.

Source: <http://www.theworldwidegourmet.com/vegetables/squash/thailand.htm>



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