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Squash, coconut & seafood soup

Serves 4 hungry people or 6 as a starter.

Adapted from Stephanie Alexander’s Kitchen Garden Companion.

Ingredients

400g squash, de-seeded and peeled if desired
1tbsp sunflower oil
1 onion, chopped
4 cloves garlic, chopped
1 fresh long red or green chili, chopped
2tsp shrimp paste
550ml water
2tsp fish sauce
400ml coconut milk
salt
200-400g seafood of your choice - I used a selection pack; the recipe suggested scallops and/or white fish such as barramundi
1x2cm piece ginger, peeled & chopped
small handful of fresh coriander, roughly chopped

Directions

  1. Halve the squash lengthways and slice finely. Steam until tender and set aside.
  2. Fry the onion, garlic, & chilli for about 5 mins until soft.
  3. Stir in the shrimp paste, then add the squash, water and fish sauce.
  4. Bring to a simmer over a high heat & simmer for 3 mins.
  5. Blend the soup until smooth and return to the pan.
  6. Add the coconut milk and bring to a simmer.
  7. Taste & add salt and more fish sauce to suit.
  8. Add the seafood (depending on what you’ve used you might need to sear/steam it first), ginger and coriander and heat through. Serve immediately.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)

Squash, coconut & seafood soup

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