THAI SEAFOOD PUMPKIN SOUP
This Thai pumpkin soup brings the heat and spice of Asia to your dinner table, so you can dream away to foreign lands and feel cosy despite the weather outside. Use any type of pumpkin and substitute the salmon and raw prawns for any white meatier fish.
Ingredients
- 8 dl coconut milk 2 cans
- 7 dl stock use fish, vegetable, umami or what you have on hand
- 3 tbsp fish sauce
- 2 tsp sugar palm sugar or caster sugar
- 3 lemongrass brused and cut in half
- 4 lime leafs cut finely
- 1 tsp tumeric ground
- 1,3 kg butternut squash cut in bite size cubes
- 700 g salmon cut in bite size cubes
- 350 g prawns raw
- 300 g green beans cut in bite-size lengths
- 1 lime juiced
Instructions
- Scoop the thick creamy top off the cans of coconut milk and put it into a large saucepan and add in the curry paste. Heat over medium heat whisking uintil combined.
- Add the rest of the coconut milk, stock, fish sauce, sugar, lemongrass, lime leafs and turmeric.
- Turn the heat up and bring to a boil then add the pumpkin. Cook until the pumpkin is tender, about 15 minutes,
- Turn the heat down to medium and add the green beans, salmon and the prawns. They only take a few minutes to cook. Add lime juice to taste, garnish with coriander and serve with white rice. Enjoy!
Nutrition
Calories: 373kcalCarbohydrates: 23gProtein: 25gFat: 22gSaturated Fat: 16gCholesterol: 127mgSodium: 1024mgPotassium: 1106mgFiber: 4gSugar: 6gVitamin A: 14207IUVitamin C: 35mgCalcium: 153mgIron: 5mg
Tried this recipe?Let us know how it was!