A tasty Thai-style soup with pumpkin that is sweet, shrimp that is juicy, and coconut milk that is rich and creamy.
Ingredients: 1 small pumpkin, peeled and diced. 200g shrimp, peeled and deveined. 1 can 400ml coconut milk. 2 cups chicken broth. 2 tbsp red curry paste. 1 tbsp fish sauce. 1 tbsp brown sugar. 1 lime, juiced. 1 red chili, thinly sliced optional. Fresh cilantro leaves for garnish.
Instructions: Put chicken broth, coconut milk, and red curry paste in a large pot and mix them together. Over medium-low heat, bring to a boil. Put in the diced pumpkin and cook for 10 to 15 minutes, until the pumpkin is soft. Add the brown sugar, shrimp, and fish sauce and mix well. About 3 to 5 minutes, or until the shrimp turn pink. Take it off the heat and add the lime juice. If you want, you can serve it hot with sliced red chili and fresh cilantro leaves on top.
Prep Time: 15 minutes
Cook Time: 20 minutes
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