Pumpkin and Coconut Cream Soup Preparation Time: 15 minutes | Cooking Time: 30 minutes 1 tablespoon oil 1 clove garlic, crushed 4 green onions, chopped 2 small fresh red chilies, chopped 1 tablespoon chopped fresh lemon grass 1/2 teaspoon shrimp paste 2 cups boiling chicken stock 500g pumpkin, chopped 400ml coconut cream 250g cooked small shrimps, shelled 1 tablespoon shredded fresh basil leaves

Heat oil in pan, add garlic, onion, chili, lemon grass and paste. Cook, stirring, until onion is soft.

Add stock, bring to boil. Add pumpkin, simmer, covered, for 10 minutes. Stir in coconut cream, simmer, covered, for 5 minutes or until pumpkin is tender.

Add shrimps, stir until hot. Serve soup sprinkled with basil.

Serves 4.

Store
Can be made a day ahead. Store, covered, in refrigerator.

Per serving: 26.2g fat, 332 calories.

Easy Thai Cooking, The Australian Women's Weekly Cookbooks