I tbsp Miris Red Curry Paste
1 kg pumpkin, peeled and chopped
4 cups chicken or vegetable stock
1.5 cups coconut milk
2 Kaffir Lime leaves
1 large red chilli
Coriander for garnish
Fry off Red Curry Paste over medium heat (I do use a little oil here and add an extra chilli and Kaffir lime leaves.
Add pumpkin and stock and cover and cook until tender – 6-10 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 finely sliced and seeded chilli and fresh coriander.
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.