Ingredients
I Tbsp Miris Curry Paste
1 Onion diced
1 kg pumpkin, peeled and chopped
4 cups chicken or vegetable stock
1 1/2 cups coconut milk
2 Kaffir Lime leaves
Coriander for garnish
Method
Fry off Miris Curry Paste over medium heat, in a medium pan for 1 min
(I use a little oil – optional) Add onion, kaffir lime leaves.
Add pumpkin and stock and cover and cook until tender – 15 mins
Puree pumpkin mixture in a blender until smooth.
Return to saucepan and add coconut milk and heat for 3 mins or until hot. Serve sprinkled with fresh coriander and a dollop of Greek yogurt
Variations:
Add sliced chicken with coconut milk and simmer 5 mins.
Add 600g cubed silken firm tofu with coconut milk. Heat gently to not break up tofu too much.
Garnish soup with shredded mint, coriander, shallots and chilli.
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