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For 4 people to 6 people:
24 medium raw shrimp (600 g/21 oz)
1 tsp. vegetable oil
1 onion thinly sliced (about 150 g/5 oz)
2 tablespoon. of green curry paste
2 garlic cloves
2 teaspoon grated ginger
1 red chili seeded thinly sliced
1 teaspoon thinly sliced lemongrass
750 ml/25 oz chicken stock (or vegetal stock)
400 ml/13.5 oz light coconut milk
600 g/21 oz pumpkin cut in small pieces (preferable to use a small size pumpkin)
coriander leaves thinly chopped for garnish
Preparation time: 15 minutes
Cooking time : 15 minutes
Peel the shrimps
Heat the oil in a large saucepan; fry the onion with the curry paste, garlic, ginger, red chilli and lemon grass. Stir until the onion has softened. Add the stock and coconut milk and bring to a boil. Lower the heat and then add the pumpkin. Continue cooking, uncovered, until the pumpkin is cooked through.
Next add the shrimp and cook uncovered, until the shrimp change color. Once the shrimp is done the heat can be switched off and the soup is ready to be served.
Pour into a bowl and sprinkle the coriander before serving
PS: the base of the soup can be prepared in advance up and kept in the fridge up to 2 days in a sealed container.
For more recipe ideas, click below:
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- Rocky Road Kill Halloween Recipe by Jamie Oliver
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