Charmaine Solomon Singapore Laksa Paste
Unit Size: 250g
Outer Qty: 12
The fiery combination of flavourful ingredients has made this hot soup a legend. Equally delicious with chicken or seafood. Hot.
THAI STYLE PUMPKIN SOUP
- 500g ripe butternut pumpkin, peeled and cubed
- 1 tablespoon lime or lemon juice
- 200ml coconut milk
- 200ml water
- 2 tablespoons Charmaine Solomon's Singapore Laksa Paste
- 1 teaspoon fish sauce
- 1 cup chicken stock or water, if necessary
Put the diced pumpkin in a bowl and sprinkle with the lime or lemon juice. Bring the coconut milk and water to a boil, stirring, and add the Singapore Laksa Paste. Add pumpkin and fish sauce and cook until pumpkin is tender, about 30 minutes.
Use a stick blender to make a smooth puree and add chicken stock or water if too thick. Serve in shot glasses warm or cold.