1. Put lemongrass, fish sauce, lemon juice, and spices into food processor. Blend into paste. 2. In the bottom of a soup pot, heat up the oil. Add the garlic. Sautee until lightly golden. Add the mushrooms and sautee. 3. Add stock to pot. When it is warm, add coconut milk solids. 4. Add seasoning paste to the pot and stir. 5. Add pumpkin cubes. Simmer lightly until tender. 6. Add cilantro and scallions. Add sugar, salt and pepper to taste. Simmer up to 5 minutes. 7. Toast shredded coconut in a dry skillet until light brown. 8. Serve in bowls with shredded coconut garnish. ---------------------------------------------------------------------------
Nutrition
Ingredients
