Warm coconut soup with pumpkin and shrimps

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I love the taste of Asian food. Being raised in Bulgaria we didn`t have the chance to taste and eat authentic Asian cuisine. My moving to Dubai open a whole new range of flavors and possibilities. I love cooking all kinds of curries, soups and noodles and thanks to the enormous variety on the market all the ingredients are fresh and organic. The recipe I am presenting to you today is for a hearty coconut soup with pumpkin and shrimps.

Ingredients:

– 500 g shrimps

– 300 g diced pumpkin

– 1 can of coconut cream

– 1 tbs ginger paste

– 1 red chilli pepper chopped

– handful of kaffir leaves

– 1 glove garlic chopped

– the juice of one lime and one extra for garnish

– 1 tbs brown sugar

– salt and pepper

– 1 tbs corn starch

– cooking oil

Preparation:

Preheat the oil and cook for a minute – ginger, red chili and garlic. Add the pumpkin cubes and the shrimps. Saute for a couple of minutes and add the coconut cream. Let it cook until the  pumpkin is soft. Then add the rest of the ingredients (without the corn starch) and adjust the salt as per your taste. Finally make the soup thicker by adding the corn starch mixed with water.

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2 Comments Add yours

    1. Thank you! It was indeed 🙂

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