2-3 tablespoons olive oil
1 leek, washed and finely sliced
2 stalks celery, diced
2 teaspoons each: crushed garlic, grated root ginger, lemon grass paste
6 cups chicken stock
2 kaffir lime leaves
400ml can coconut cream
freshly ground black pepper to taste
8 raw, shelled prawns
toasted long thread coconut
Peel, seed and cube the pumpkin.
Heat the oil in a large saucepan. Sauté the leek, celery, garlic, ginger and lemon grass paste, until the leek has softened.
Add the pumpkin and sauté for another minute. Pour in the chicken stock, bring to the boil then add the kaffir lime leaves and coconut cream. Simmer gently, until the pumpkin is soft. Season.
Add the prawns and poach, until pink.
Serve garnished with the coriander leaves and coconut.
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Pumpkin & Coconut Prawn Soup