Thai-spicedButternutSquash Soup. Spicy squash soup. Thai-spicedSalmon Fish Cakes. Tom Yum Goong (Thai hot and sour soup with prawns - make with tofu for vegetarian version (V)) OR Quick ThaiPrawnand Pineapple Skewers, served with salad OR Sesame Miso Asparagus with Sunomono and Boiled Egg (V)
Soy Roast Chicken Legs with ButternutSquashand Red Peppers, Pheasant, Coconut and Tamarind Curry, Honey and Mustard Glazed Poussin, Duck Breasts with Peaches and Balsamic Vinegar to name but a few
Bring to the boil and addd the butternutsquash. Finally, stir in prawnsand reheat thoroughly. Beat together until combined, then add remaining coconut milk, fish stock and fish sauce
1 tbsp Thaicurry paste, yellow or red. 350 ml fish stock, (I use boiling water and a slug of Benedicta Touch of Taste Concentrated fish bouillon. 3 stalks lemongrass, each cut into three and bruised with the flat of a knife. 3 lime leaves, destalked and cut into strips. 1 kg pumpkin, (or butternutsquash) peeled and cut into large bite-sized chunks. 500 g salmon, preferably organic, skinned and cut into large bite-sized chunks. 500 g prawns, raw and peeled. 1 handfuls pak choi, or any other green vegetables of your choice. 1 bunches coriander, chopped, to serve
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