Serves 6
Ingredients
- 15ml (1 tbsp) oil
- 1 clove garlic, crushed
- 4 spring onions, sliced
- 2 small Thai red chillies, seeded and sliced
- 1 stalk lemon grass, finely chopped
- 5ml (1 tsp) shrimp paste
- 500ml (2 cups) chicken stock
- 500g pumpkin, peeled and cubed
- 1 x 400g coconut milk
- 250g shrimps
- fresh basil
Method:
- Heat the oil in a pan and fry the garlic, spring onions, chillies, lemon grass and shrimp paste, stirring until spring onions are soft and fragrant.
- Add the stock and bring to the boil. Add pumpkin, cover with a lid and simmer for 10-15 minutes until pumpkin is just tender.
- Stir in coconut milk and simmer for a further 5-10 minutes.
- Add shrimps and stir until heated through.
- Serve garnished with basil.