Tasty Thai Red Pumpkin Soup

25 April 2016 By


Latasha’s Kitchen Thai Red Curry Paste or kreung gaeng phet daeng, is made from dried red chillies, shrimp paste, cilantro root, cumin, garlic, other herbs and spices. Rich and pungent, make fish cakes and coconut milk-based dishes with it, also delicious curries, stir-fries, marinades and soups or to flavour seafood, meat and vegetables before bbq.

Create a hearty and tasty Thai Red Pumpkin Soup by;

  1. Simmer a tablespoon of Latasha’s Kitchen Thai Red Curry Paste in Latasha’s Kitchen Chilli Oil or peanut oil, adding a teaspoon of shredded lemon grass, a few shredded kaffir lime leaves and 500 g diced butternut.
  2. Mix well and add 500 ml good quality coconut milk. Season with salt and pepper, bring to a quick boil, cover and simmer until done.
  3. Cool then hand blend until smooth. Reheat gently in the same pot and stir in 200 ml coconut cream, fish sauce, palm sugar and lime juice to taste.
  4. Garnish with fresh coriander leaves and Latasha’s Kitchen Chilli Oil. Serve with marinated, grilled Thai Red Prawn Skewers.