Spicy Thai Pumpkin, Shrimp, and Rice Soup
by Irene

2 cups cooked cubed pumpkin
1/2 cup rice (preferably jasmine) cooked acording to directions
T of oil
2 sliced shallots
1 T thai curry paste
1 T grated fresh ginger
1 T brown sugar
6 cups rich broth, chicken, fish or vegetable
1 pound cleaned shrimp
3 cups spinach leaves
2 tomatoes-sliced in thin wedges
1/4 cup fresh lime juice
1/4 cup fresh cilantro

In large heavy pot, heat oil, saute shallots. Add curry paste, ginger and brown sugar Add broth, bring to boil, reduce heat, cover, simmer 10 mins. Raise heat, add shrimp and spinach, cook just until shimp pink up. Stir in remaining ingredients....serve!

Back to Main Dishes
Back to Bad Girls Kitchen

Site © Bad Girls