Thai Pumpkin Soup with Spanner Crab
Natasha
ingredients
- 2 tablespoons peanut or vegetable oil
- 2 tablespoons Thai red curry paste
- 2 teaspoons finely grated fresh ginger
- 3 shallots (French), chopped finely
- 800g butternut pumpkin, peeled, chopped coarsely
- 2 medium (300g) vine-ripened tomatoes, peeled, seeded, chopped
- 3 cups (750ml) salt-reduced chicken stock
- 270ml can coconut cream
- 1-2 teaspoons fish sauce
- 2 tablespoons lime juice
- 1/2 cup picked spanner crab meat (or chopped cooked prawns)
- 2 small fresh red chillies, sliced thinly
- 1/4 cup baby coriander leaves
- 2 tablespoons packaged fried shallots
directions
- 1
Heat the oil in a large saucepan; add curry paste, cook until fragrant. Add ginger and shallots; cook, stirring, until translucent.
- 2
Add pumpkin and tomatoes, stir to coat. Add stock, bring to the boil; simmer, uncovered, until the pumpkin is very soft. Blend the soup and return to the same clean pan.
- 3
Over a gentle heat, stir in the coconut cream and enough water to achieve the desired consistency. A thinner soup is better for this recipe as it does not overwhelm the crab – you are looking for the consistency of pouring cream. Stir until soup is hot.
- 4
Season the soup with fish sauce and lime juice to taste; do not boil. Divide among 6 warmed soup bowls.
- 5
Top each serving with some of the crab meat, the chilli, coriander and fried shallots.
- 6
Soup suitable to freeze and microwave.
- 7
Cook’s note: Fried shallots are available from the Asian section of most supermarkets and Asian food stores. This soup is medium in chilli heat; omit the chillies for a milder soup.
Source: Natasha
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