Thai spicy mixed vegetable soup with prawns
| Paste | |
| 15g | Red onion, finely chopped |
| 15g | Shrimp paste |
| 10g | Dried shrimp |
| 3g | White pepper corns |
| 1/2 Tsp | Salt |
| Preparation | |
| 60g | Pumpkin, peeled and cut to large chunks |
| 60g | Zucchini, large chunks |
| 1 Cup | Holly basil |
| 3 | Mushrooms, halved |
| 1 cup | Baby spinach |
| 2 | Baby corn, cut in half |
| 3 | Prawns, de-shelled and de-pooed |
| 5 cups | Stock |
| 1/2 Tsp | Salt |
- In a mortar make the paste. Pound the pepper until it is a fine powder
- Add onion and chillies. Pound to a paste. Put to one side
- Once paste is removed from mortar pound dried shrimp to a rough pink powder. Put to one side
- In a pot on a high heat boil stock, paste, and shrimp
- Reduce to a medium heat and add pumpkin, zucchini, baby corn and mushrooms. Boil until the pumpkin is cooked. Skim scum for a clearer soup (optional)
- Add prawns and cook until prawns are cooked
- Add basil and spinach, combine and serve