Recipe: Pumpkin Soup with Coconut Cream (Kaeng liang fak thong)

Pumpkin Soup with Coconut Cream
(Kaeng liang fak thong)

1 small pumpkin, approximately 1.5 kg (3.3 lb.)
100 g (3-1/2 oz.) small deveined shrimp
2 shallots, minced
2 small chili peppers
500 ml (2 c.) coconut cream
1 tbsp. lemon juice
1/2 tbsp. anchovy butter or shrimp paste
A small section of lemon grass (tender part), chopped
250 ml (1 c.) water
Salt and pepper

Cut a lid from the pumpkin; remove the filaments and seeds; scoop out the pumpkin flesh, leaving the sides of the pumpkin thick enough so that it can be used as a tureen.

Dice the pumpkin flesh; sprinkle with lemon juice;
mash together the shrimp, shallots, chili peppers and anchovy butter; add a little water to form a smooth paste. you can use a food processor to make this step easier.

Pour 250 ml (1 c.) of coconut cream into a saucepan along with the shrimp paste mixture; whisk together until smooth; bring to a boil; reduce the heat; add the pumpkin flesh and let simmer over low heat for 10 minutes.

Pour in the remaining 250 (1 c.) coconut cream and 500 ml (2 c.) water; season with salt and pepper to taste; cover; let simmer another 10 minutes or until the pumpkin is cooked.

A few seconds before the end of the cooking time, add the lemon grass; pour the soup into the pumpkin and serve hot.

Serves 4
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