Duck And Pumpkin Soup - cooking recipe

Ingredients

2 (300 g) duck breasts
500 g pumpkin
2 teaspoons vegetable oil
4 shallots
1 tablespoon red curry paste
1 liter water
1 tablespoon sugar
1/4 cup fish sauce
4 kaffir lime leaves
12 cherry tomatoes
1/2 cup basil leaves
140 ml light coconut milk

Preparation

Remove skin from duck, and cut meat into thin strips.
Peel Pumpkin and cut into 2cm cubes.
Combine oil and spring onions in a large saucepan, stir over medium heat for 2 minutes or until softened.
Add curry paste and stir over heat for 1 minute.
Add water, sugar, fish sauce, and lime leaves.
Bring to the boil, reduce heat to low and simmer for 5 minutes.
Add duck, pumpkin, and tomatoes, cook for 10 minutes or until duck and pumpkin are cooked.
Add basil and coconut milk, warm through.