Peppercorn Prawn and Vegetable Soup

Peppercorn Prawn and Vegetable Soup


    1½ liters (6 cups) seafood stock or 2 to 3 seafood stock cubes dissolved in 1½ liters (6 cups) hot water

    200 g (7 oz) pumpkin, deseeded, flesh cubed

    200 g (7 oz) bottle gourd (see note) or zucchini, peeled and cubed

    100 g (3 oz) baby corns, diced to yield 2 cups

    100 g (3 oz) fresh mushrooms, stems discarded, caps diced

    500 g (1 lb) fresh prawns, peeled and deveined

    3 tablespoons fish sauce

    1 tablespoon sugar

    Sprigs of lemon basil (manglak), to garnish

    Chili Paste

    2 teaspoons black peppercorns

    20 shallots

    1 teaspoon dried shrimp paste

    150 g (5 oz) fresh prawns, peeled and deveined, chopped to yield ½ cup



   
    1 To make the Chili Paste, grind the peppercorns, shallots and shrimp paste to a smooth paste in a blender. Add the prawns and pulse several times to mix well. Transfer to a bowl and set aside.

    2 About 10 minutes before serving, bring the seafood stock to a boil in a stockpot over high heat and stir in the Chili Paste. Add the vegetables and simmer for 7 to 10 minutes, stirring occasionally, until cooked. Add the prawns and season with the fish sauce and sugar. Simmer for about 3 minutes, adjusting the seasoning by adding more fish sauce if desired, and remove from the heat.

    3 Transfer to a serving bowl and garnish with basil leaves. Serve immediately with steamed rice.

    Bottle Gourd or Asian Gourd is a green long and slender vegetable similar to a green zucchini. Its ripped and tough skins need to be peeled before using. Mature bottle gourd has a dried hard shell and is water resistant.

    Serves 6

    Preparation time: 60 mins

    Cooking time: 15 mins