THAI PRAWN & PUMPKIN SOUP

• doses: 4

Ingredientes

2 tbsp vegetable oil, divided

500g peeled butternut pumpkin, cut into 2cm pieces

1 large shallot, coarsely chopped

30g fresh ginger, peeled, coarsely chopped

3 garlic cloves, coarsely chopped

1 lemongrass stalk, pounded, or 3 tsp lemongrass paste

400ml can coconut milk

1 lime, zested and juiced

1 lime, cut into wedges

1 1/2 tbsp brown sugar

2 tsp fish sauce

500g banana prawns, peeled, deveined

2 tsp ground coriander

1 tsp ground turmeric

1 long red chilli (about 10g), sliced into thin rings

1/2 cup fresh coriander leaves

1/4 cup (35g) unsalted roasted peanuts, coarsely chopped

Instruções

In a large, heavy pot over medium heat, add 1 tablespoon of oil. Add the pumpkin, shallot, ginger, garlic and lemongrass stalk. Cook for 2-3 minutes or until fragrant. Add the coconut milk and 2 cups of water. Bring to a simmer then reduce the heat to medium- low. Cover and cook for 20 minutes or until the pumpkin is completely tender.

Remove the lemongrass stalk and discard. Set the soup aside to cool slightly. Transfer to a blender and add the lime zest, 1 tablespoon of lime juice, sugar and fish sauce. Purée until very smooth and creamy then season with salt.

Meanwhile, in a small bowl, toss the prawns with the ground coriander and turmeric. Season with salt and pepper. In a large frying pan heat the remaining 1 tablespoon of oil over a high heat. Add the prawns an cook turning as needed until pink and just cooked through.

Ladle the soup into four bowls and garnish with the prawns, chilli slices, coriander leaves and coarsely chopped peanuts. Serve with lime wedges.