Prawn and pumpkin soup

Tinolang manok (ginger chicken soup)

• 300 GRAM LARGE PRAWNS, peeled
• 1 ONION, chopped
• 500 GRAM PUMPKIN, in cubes
• 1/2 LITER CHICKEN STOCK
• 400 GRAM COCONUT MILK
• 2 CLOVES GARLIC, mashed
• 1 TBSP GREEN CURRY PASTE
• 1 STEM OF LEMON GRASS, chopped
• PIECE OF GINGERROOT, grated
• 1 GREEN CHILI PEPPER, chopped

• 1 KG CHICKEN LEGS
• 3 CLOVES GARLIC, mashed
• 1 PIECE GINGERROOT, chopped
• 200 GRAM PAPAYA, in cubes
• 100 GRAM SPINACH, chopped
• 2 TBSP SOY SAUCE
• 200 GRAM CAULIFLOWER, cooked in pieces

Fry the onion, garlic, ginger root, lemon grass and chili pepper for 5 minutes, stir in the curry paste. Add the chicken stock, coconut milk and pumpkin and bring to the boil. Simmer for 10 minutes, add the prawns and cook 2 minutes more.

Fry the garlic and ginger root 3 minutes. Add the chicken and fry a few minutes on both sides. Add one liter water, cook for 20 minutes. Add the spinach, the soy sauce, the papaya, cauliflower and salt to taste and heat until the soup is thoroughly hot.