Squash, coconut & seafood soup

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 :)