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Thai pumpkin soup with spanner crab

AWW
Cooking time
Less than 60 minutes
Cuisine
Modern Australian
Thai
Serves
4
Type
Seafood
Soup
5 stars - based on 3 reviews
Photographer: Ian Wallace Stylist: Yael Grinham
Thai pumpkin soup with spanner crab
By 

Ingredients

  • 2 tablespoons peanut or vegetable oil
  • 2 tablespoons Thai red curry paste
  • 2 teaspoons finely grated fresh ginger
  • 3 shallots (French), chopped finely
  • 800g butternut pumpkin, peeled, chopped coarsely
  • 2 medium (300g) vine-ripened tomatoes, peeled, seeded, chopped
  • 3 cups (750ml) salt-reduced chicken stock
  • 270ml can coconut cream
  • 1-2 teaspoons fish sauce
  • 2 tablespoons lime juice
  • ½ cup picked spanner crab meat (or chopped cooked prawns)
  • 2 small fresh red chillies, sliced thinly
  • ¼ cup baby coriander leaves
  • 2 tablespoons packaged fried shallots

Preparation method

Heat the oil in a large saucepan; add curry paste, cook until fragrant. Add ginger and shallots; cook, stirring, until translucent.

Add pumpkin and tomatoes, stir to coat. Add stock, bring to the boil; simmer, uncovered, until the pumpkin is very soft. Blend the soup and return to the same clean pan.

Over a gentle heat, stir in the coconut cream and enough water to achieve the desired consistency. A thinner soup is better for this recipe as it does not overwhelm the crab – you are looking for the consistency of pouring cream. Stir until soup is hot.

Season the soup with fish sauce and lime juice to taste; do not boil. Divide among 6 warmed soup bowls.

Top each serving with some of the crab meat, the chilli, coriander and fried shallots.

Soup suitable to freeze and microwave.

Cook's note: Fried shallots are available from the Asian section of most supermarkets and Asian food stores. This soup is medium in chilli heat; omit the chillies for a milder soup.

Photographer: Ian Wallace Stylist: Yael Grinham

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