1-2 tablespoons virgin coconut oil
3 cloves garlic, chopped
4 scallions, chopped (white part only, reserve green for garnish)
2 small red chilis
1 stalk lemongrass, cut into 3-inch pieces (discard tough upper green part)
1/2 teaspoon Thai shrimp paste
2 vegetable stock cubes
2 cups boiling water
500 grams squash, cubed
3/4 cup coconut cream
250 grams prawns, shelled, deveined and butterflied (reserve shells and head)
3 cloves garlic, chopped
4 scallions, chopped (white part only, reserve green for garnish)
2 small red chilis
1 stalk lemongrass, cut into 3-inch pieces (discard tough upper green part)
1/2 teaspoon Thai shrimp paste
2 vegetable stock cubes
2 cups boiling water
500 grams squash, cubed
3/4 cup coconut cream
250 grams prawns, shelled, deveined and butterflied (reserve shells and head)
- Heat oil in pan, add garlic, scallions, chilis, lemongrass and shrimp paste. cook, stirring frequently, until scallions are soft.
- Add squash and stir thoroughly. Add stock cubes and water, bring to a boil, simmer covered for 10 minutes. Discard lemongrass and chilis, puree soup in a blender until smooth. Pour back into pan and stir in coconut cream and prawn shells. Simmer for 5 minutes, pressing on the heads and shells.
- Strain soup, pressing on the shells to extract all the juices. Pour back into pan and discard prawn shells. Add prawns to the soup and heat gently until prawns are cooked. Serve sprinkled with chopped green scallions. Serves 4 as a first course.