PUMPKIN SOUP WITH COCONUT MILK

Sweet pumpkin, creamy coconut milk, and tiny but pungent dried prawns combine to produce
a richly flavoured soup.

Use a mortar and pestle to
pound ready soaked dried
prawns.

Drain soft bean curd pieces
of excess liquid well before
lowering into hot oil to avoid
splattering.

The golden skin that forms
with deep-frying bean curd
not only adds texture to
the ingredient, but also
prevents it from breaking
into bits.

INGREDIENTS

Coconut milk
Water
Dried prawns (shrimps)

Pumpkin

Straw mushrooms
Soft bean curd cubes
Chicken seasoning powder
Salt
Ground black pepper

300 ml (10 fl oz / 1¼ cups)
800 ml (26 fl oz / 3¼ cups)
50 g (⅔ oz), soaked in warm water for
15 minutes, then drained well and
roughly pounded
1 kg (2 lb 3 oz), peeled and cut into bite-size
pieces
300 g (11 oz)
20, each 5 × 5 cm (2 x 2 in), deep-fried
3 tsp
2 tsp
2 tsp

METHOD

▪ Bring coconut milk and water to the boil. Add dried prawns and pumpkin
pieces. Cook for 10 minutes over medium heat.

▪ Add mushrooms and fried bean curd pieces. Cook for 5 minutes more.
Then, season with seasoning powder and salt.

▪ Transfer soup into a large serving bowl and sprinkle on pepper.

▪ Serve with steamed rice.

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