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Ingredients
- Pumpkin - (peel and cut into
pieces) - 1 kilograms
- Dried prawns - 70 grams
- Red chili - 40 grams
- Shallots - 50 grams
- Lemongrass - 2 stalks
- Tamarind juice - 40 ml
- Prawn paste (belachan) - 10 ml
- Fish sauce - 2 tablespoons
- Coconut milk - 120 grams
- Chicken stock powder - 30
grams
- Water - 1 liter
- Olive oil - 3 tablespoons
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Method
- Use food processor to blend dried prawns,
prawn paste, shallots, red chilies and lemongrass until fine.
Add 1 teaspoon of water to make it easier.
- Heat up 3 tablespoons 0f olive oil in a deep
sauce pan then sauté spice mixture until fragrant. (When you sea
oil appearing by the side, then it is well done).
- Add in the tamarind juice and chicken stock
powder and mix it well. Set aside.
- Add pumpkin and fish sauce in,
stir to mix well then add water and bring to boil. Turn to low
heat and simmer for for about 30 minutes until pumpkin soften.
- Transfer soup mixture into the
food processor batch by batch and blend until soup become
smooth.
- Add coconut milk and serve
hot.
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