Thai Coconut Pumpkin Soup - cooking recipe

Ingredients

2 tablespoons vegetable oil
1/4 cup onion, finely chopped
1/4 cup dried shrimp, soaked and chopped
2 fresh red chilies, thinly sliced
2 fresh green chilies, thinly sliced
1 teaspoon shrimp paste
6 cups water
2 cups fresh pumpkin, peeled and cut into 1 inch squares
1 (14 ounce) can coconut milk
1 teaspoon salt
2 tablespoons fresh lemon juice
4 tablespoons chopped fresh cilantro
8 -10 fresh basil leaves

Preparation

In a medium saucepan, stir-fry onion in oil until golden brown.
Add shrimp, chiles, and shrimp paste; fry for 1 minute.
Add water and bring to a boil.
Add pumpkin, reduce heat, and simmer for 10 minutes.
Add coconut milk and salt; return to a boil and cook until pumpkin is tender.
Serve garnished with lemon juice, basil leaves, and cilantro.