Ingredients for 4-6 servings:
- 1/3 cup of self made red curry paste: 2-3 red chili peppers, a 2cm piece of galangal or ginger, 2 shallots, 4-5 gloves of garlic, 1 teaspoon of shrimp paste, 3 stalks of lemongrass, 2 tablespoons of vegetable oil
- 400ml coconut milk
- 400gr chicken for 1 liter of chicken stock
- 3-4 kafir leaves
- 1kg butternut pumpkin, or a mixture of regular and butternut pumpkin
- 2-3 tablespoons of fish sauce
- 1 tablespoon of lime juice or lemon juice
- 800gr shrimps
- 200gr clamshell or oyster mushrooms
- Garnishes: finely chopped green onion, red chili pepper, cilantro, basil, watercress
- Fist we will prepare the chicken stock. We need 400gr of chicken for about 1 liter of the stock. Remove chicken skin, cut out fat and chop the chicken into pieces. Boil 1 liter of water in a large saucepan, put chicken pieces in the boiling water and remove foam from the surface in the next 10-12 minutes until the stock becomes clear. Add 3-4 kafir leaves and woody parts of the lemongrass stalks that we won’t use for the red curry paste. Let simmer for about 25-30 minutes until the chicken meat is ready. Remove chicken pieces from the pan and separate meat from bones. Set the chicken meat aside.
- Then we will prepare the red curry paste. Mix in a blender: 3 red chili peppers, a 2cm piece of galangal or ginger, 2 shallots, 4-5 gloves of garlic, 1 teaspoon of shrimp paste, 2 tablespoons vegetable oil and 3 stalks of lemongrass (only tender parts, the green woody upper end of the stalk we use for the stock). Note: we can control the heat of our curry paste by adding more (or less) red chili peppers to the mix.
- Now we will cook the soup. Peel and cut the pumpkin into pieces. In a large saucepan, heat up the oil on medium heat, add curry paste to the pan and stir for 4-5 minutes. Then, add the chicken stock and pumpkin and cook for 8–10 minutes until the pumpkin is tender. Remove the pan from a stove and blend the pumpkin with a hand blender. Peel and devein shrimps. Add shrimps, mushrooms and chicken meat to the pan and cook for another 3-4 minutes on low heat. Add coconut milk, fish sauce and lemon juice, turn off the heat and stir well.
Garnish the soup with finely chopped green onion, red chili pepper, basil, cilantro and watercress before serving. Enjoy!