Serves 4–6

This soup is a Thai version of the French classic bouillabaisse — although frankly I would bet that the Thai version has been around longer than the French one. Either way, it's a great way to serve seafood.

Pumpkin Soup

For the broth:

2 tablespoons butter

1 small pumpkin, peeled, seeded, and cut into small chunks

1 medium-sized leek, sliced

1½ stalks celery, sliced

1 small banana, sliced

1 red chili pepper, cut in half and seeded

3 stalks lemongrass, peeled and thinly sliced

1 clove of garlic, halved

1 tablespoon finely chopped ginger

3¼ cups vegetable broth

illustration cup half-and-half

illustration cup coconut milk

1 tablespoon Green Curry Paste (see recipes in Chapter 1)

Salt and pepper to taste

For the chicken and vegetables:

2 tablespoons butter

1 whole boneless, skinless chicken breast, trimmed and cut into strips

2 teaspoons finely chopped ginger

2 kaffir lime leaves, cut into strips

2 teaspoons prepared Green Curry Paste (see recipes in Chapter 1)

1 tablespoon vegetable oil

1 small Japanese eggplant, cut into 4 pieces

2 red chili peppers, cut in half and seeded (optional)

¾ cup cooked rice

Thai basil