泰国南瓜浓汤 (THAI PUMPKIN SOUP)Ingredients :-
75g dried prawns
60g shallots
50g red chillies
2 stalks lemongrass
250ml olive oil
1 tablespoon tamarind paste, soaked in 50ml cold water for 10 mins. Strain to get tamarind liquid
15ml shrimp paste (belacan)
40g chicken stock powder
1.3kg pumpkin, peeled and cut into chunks
15ml fish sauce
1 litre water
125g packet coconut milk (or, use fresh milk)
1. Use blender (or mortar and pestle) to blend dried prawns, shallots, red chillies and lemongrass. If using a blender, add a teaspoon of water if you need to, for easier blending. Blend until fine.
2. Heat olive oil in a frying pan over medium fire. Add spice blend and saute until fragrant and oil appears at edges, about 10 mins.
3. Add tamarind liquid, shrimp paste and chicken stock powder. Mix well.
4. Add pumpkin and fish sauce. Mix well.
5. Add water and turn fire to high and bring to a boil. Then turn fire down to medium and simmer until pumpkin is soft, about 20-30 mins.
6. Pour some of the mixture into blender. In batches, blend until smooth.
7. Add coconut milk. Mix well and serve at once.
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