Panang Curried Pumpkin and Prawn Soup

Name: Panang Curried Pumpkin and Prawn Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 birds eye chili (thinly sliced); 473 milliliters butternut squash (cut into bite sized cubes); 397 grams coconut milk; 1 liters shrimp stock or chicken broth or chicken stock; 59 milliliters cilantro (chopped); 2 Tbsps panang curry paste; 3 Tbsps fish sauce; 118 milliliters peas (fresh or frozen); 2 green onions (sliced); 2 kaffir lime leaves (thinly sliced); 2 Tbsps lime juice; 1 teaspoon palm sugar (grated, or sugar); 59 milliliters peanut butter; 59 milliliters peanuts (roasted and chopped); 1 red pepper (cut into bite sized pieces); 454 grams shrimp (shelled and deviened)

Panang Curried Pumpkin and Prawn Soup might be just the main course you are searching for. This gluten free, dairy free, and pescatarian recipe serves 6. One serving contains 463 calories, 29g of protein, and 29g of fat. A mixture of peanut butter, chicken stock, coconut milk, and a handful of other ingredients are all it takes to make this recipe so flavorful. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat 2 tablespoons of the thicker coconut milk that floats at the top in a pan.

Ingredients you will need

Coconut Milk

Equipment you will use

Frying Pan

Add the curry paste and saute until fragrant, about 1-2 minutes.

Ingredients you will need

Curry Paste

Add the chicken stock, coconut milk, kaffir lime leaves, butternut squash, red pepper, sugar, fish sauce, lime juice and peanut butter and simmer until the butternut squash is just tender, about 10 minutes.

Ingredients you will need

Kaffir Lime Leaves