INGREDIENTS few sprigs of cilantro for garnish
2 tbs. of peanut or vegetable oil PLUS an additional 2 1/2 cups for frying
5 shallots ( sliced very thin)
4 tbs. of all purpose flour
1 lb. of pumpkin ( seeded and cut into 1 inch pieces)
1/2 cup of chicken stock
zest and juice of 1 lime
1 2/3 cup of coconut milk
4 tbs. Thai red curry paste
1 garlic clove ( chopped)
1 tbs. honey
DIRECTIONS
Heat 2 tbs of oil over medium high heat in a pan
Add garlic and fry until brown
Stir in curry paste and fry for 3 mins. ( stirring constantly)
Add coconut milk, lime zest and juice, honey, and stock
Simmer for 10 mins.
Reduce heat and add pumpkin
Cook for an additional 10 mins. until soft
Place flour in a small bowl and add shallots
Coat with flour and remove excess flour
Pour remaining oil in the skillet, wok, or heavy sauce pan
Heat until oil is hot
Add shallots and fry until golden ( roughly 2 or 3 mins.)
Drain excess oil on towel and sprinkle with salt
Serve the warm soup in cups or bowls and sprinkle with shallots
Garnish with cilantro sprigs
