The thing I love about pumpkin’s is that you can keep them forever! I often buy way too much groceries to actually use in one week, but pumpkins will never go bad! So if you’re like me and have a forgotten pumpkin laying around, try this delicious pumpkin soup with a hint of Thai flavors.
go site buy branded viagra Ingredients (serves 4)
1,5 l water
1 big clove of garlic
3 stalks of spring onion
3 cm piece of ginger, peeled
1 vegetable stock cube
12 gamba shrimps
2 tbsp sunflower oil
2 tbsp miglior sito per acquistare viagra generico spedizione veloce a Verona *thai red curry paste
cialis pharmacy online Add stock cube and diced pumpkin.
Continue to cook until the pumpkin is cooked through.
Puree with a stick blender and season with salt and pepper.
follow Next place your frying pan on medium-high heat.
Add oil and red curry to pan and fry until fragrant.
Add the shrimps and stir quickly so they’re well covered in curry paste.
Cook on both sides till shrimps are properly cooked.
http://judycookinteriors.com/?search=lasix-or-furosemide-infusion Now simply serve your soup with three shrimps per bowl and a drizzle of coconut milk.
Add some more coconut milk if you like it creamy. And if you want to go all out, sprinkle some coriander on top.
dove comprare viagra generico pagamento online http://cinziamazzamakeup.com/?x=Vendita-Cialis-Generico-Online *Although I have several recipes for great Thai curry pastes, I never actually bother making them myself. The Thai shop Amsterdam has an awesome selection of fresh curry pastes for almost any curry imaginable. I just keep mine in the freezer and dig it up when I’m craving some Thai food.
If you liked this recipe, be sure to check out my other recipes here.