Duck And Pumpkin Soup

Name: Duck And Pumpkin Soup
Ingredients: 2 (300 g) duck breasts; 500 g pumpkin; 2 teaspoons vegetable oil; 4 shallots; 1 tablespoon red curry paste; 1 liter water; 1 tablespoon sugar; 1/4 cup fish sauce; 4 kaffir lime leaves; 12 cherry tomatoes; 1/2 cup basil leaves; 140 ml light coconut milk

12 ingredients

8 steps

Ingredients

2 (300 g) duck breasts
500 g pumpkin
2 teaspoons vegetable oil
4 shallots
1 tablespoon red curry paste
1 liter water
1 tablespoon sugar
1/4 cup fish sauce
4 kaffir lime leaves
12 cherry tomatoes
1/2 cup basil leaves
140 ml light coconut milk

Directions

1

Remove skin from duck, and cut meat into thin strips.
2

Peel Pumpkin and cut into 2cm cubes.
3

Combine oil and spring onions in a large saucepan, stir over medium heat for 2 minutes or until softened.
4

Add curry paste and stir over heat for 1 minute.
5

Add water, sugar, fish sauce, and lime leaves.
6

Bring to the boil, reduce heat to low and simmer for 5 minutes.
7

Add duck, pumpkin, and tomatoes, cook for 10 minutes or until duck and pumpkin are cooked.
8

Add basil and coconut milk, warm through.