Saturday, 16 January 2010

Pumpkin Coconut Soup

For 2-3 persons
  • 500 g pumpkin
  • 250 g grated coconut
  • 150 g shelled prawns/shrimps
  • 1/2 egg
  • 2-3 big shallots slide
  • 5 pepper corns
  • 1/2 tsp salt
  • 1/2 tsp sugar
  1. Wash pumpkin and cut into pieces
  2. Add 1 cup of warm water to coconut and squeese out 1-/12 cups coconut milk.
  3. Place pepper corns shallots (1/2 of it) and salt in a motar and pound until ground. Put in the pot with coconut milk and bring to boil.
  4. Add pumpkin cook until pumpkin it's cook, add sugar and salt for test and then add prawns, cook until prawns is cooke.
  5. Beaten egg and add into the soup and add the less of shallots and remove from the heat.
  6. Serve while the soup is hot with rice.

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