thai pumpkin and seafood soup
Member recipe

thai pumpkin and seafood soup

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Serves 4

a easy to make curry with amazing flavours

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  • 400ml tin coconut milk
  • 1 tbsp of red curry paste
  • 350ml fish sauce
  • 3 tbsp fish sauce
  • 2 tbsp caster sugar
  • 3 stalks of lemon grass
  • 1/2 tsp tumeric
  • 1kg pumpkin
  • 500g salmon fittet
  • 500g peeled prwans
  • green vegtables
  • equipement:
  • knife
  • wooden spoon
  • saucepan
  • teaspoon
  • table spoon


    1. Skim the thick creamy top off the can of coconut milk and put it, over medium heat, into a large saucepan and add in the curry paste
    2. Let it sizzle and, using a fork, whisk or wooden spoon, beat cream and paste together until combined
    3. Still beating gently, add the rest of the coconut milk, fish stock, fish sauce, sugar, lemongrass, and turmeric.
    4. Bring to a boil and then add the pumpkin. Cook until the pumpkin is tender, about 15 minutes,
    5. So, to the simmering pan, add the salmon and shrimp
    6. When the salmon and shrimp have cooked through, which shouldnƒÂƒÃ‚ƒÃ‚ƒÃ‚ƒÃ‚ƒÃ‚¢Ã‚€Â™t take more than 3–4 minutes, stir in any green vegetable you’re using
    7. Take the pan off the heat or decant the curry into a large bowl
    8. serve with rice

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