I have taken a classic Thai recipe and modernized it, reducing the preparation time dramatically.
- 500 g (1 lb) ripe pumpkin
- 750 ml (24 fl oz/3 cups) water or chicken stock
- 2 tablespoons Tom Yum Paste (page 175) or Reuben Solomonos Singapore
- Laksa Paste
- 1 x 400 ml (13 fl oz) can coconut milk
- fish sauce or salt
- lime juice to taste
- a few small basil leaves
- Peel and dice the pumpkin, discarding any seeds.
Bring water or stock to the boil in a saucepan and stir in the paste. Add 100 ml (3½ fl oz) of the coconut milk and the diced pumpkin. Simmer until the pumpkin is tender. Stir in the rest of the coconut milk and mash some of the pumpkin to give thickness to the soup. Taste and adjust the seasoning, if necessary, with a dash of fish sauce or salt, and a little lime juice. Ladle into bowls and scatter basil leaves over when serving.